Amberjack Catalan Style

Method

1. Score the tomato, blanch in boiling water for 1 minute, then transfer to ice water. Peel, remove seeds, and dice the flesh into small cubes. Set aside.
2. Cut the heart of the celery into small dice, the same size as the tomato. Set aside.
3. Cook the potatoes until tender, then dice them to the same size as the tomato and celery. Set aside.
4. Take the spring onion, use only the green part, and chop it finely. Add a couple of olives.
5. Ensure the amberjack fillet has been previously frozen and thawed in the refrigerator. Remove the skin and slice it with a knife.
6. In a bowl, combine the diced tomato, spring onion, and olives. Season with a pinch of salt and extra virgin olive oil. Mix well.
7. In another bowl, combine the sliced fish, diced potatoes, and diced celery. Season with oil, salt, pepper, and a little orange zest or juice. Mix well.
8. Place a ring mold on a serving plate. Spoon the tomato mixture into the bottom and press down lightly to compact it.
9. Spoon the fish mixture on top of the tomato layer inside the ring mold. Press down firmly so it fills the mold evenly.
10. Carefully remove the ring mold. Serve immediately, decorating as desired.