iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Nutty Grain and Oat Bars

Ingredients:
Nonstick vegetable oil spray
6 large Medjool dates, pitted, chopped
1 cup pure maple syrup
2 tablespoons unsalted butter or virgin coconut oil
2 cups old-fashioned oats
1/2 cup raw almonds, hazelnuts, pecans, walnuts, or cashews
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup shelled sunflower seeds
2 tablespoons amaranth
1/2 teaspoon kosher salt

Instructions:
Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8–10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45–50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8–10 minutes, or toast as desired in a toaster oven.
DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.
The Greenest Tahini Sauce

Ingredients:
2 garlic cloves, peeled
1 teaspoon kosher salt, plus more
1 bunch watercress, thick stems trimmed
1 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup tahini (sesame seed paste)
2 tablespoons (or more) fresh lemon juice

Instructions:
Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.
Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.
Purée watercress, herbs, garlic, tahini, lemon juice, 1 teaspoon salt, and 3/4 cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.
DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.
Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Ingredients:
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt, coarsely ground pepper
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
Spicy Tamarind Skirt Steak

Ingredients:
3 Thai or serrano chiles, with seeds, thinly sliced into rounds, 1/4 cup tamarind concentrate, 3 tablespoons light brown sugar, 1 tablespoon kosher salt, 1 tablespoon plus 4 teaspoons vegetable oil, 1 1/2 pounds skirt steak, cut into 4 pieces, Ingredient info: Tamarind concentrate, often labeled "concentrate cooking tamarind, " is available at Asian markets.

Instructions:
Whisk chiles, tamarind, brown sugar, salt, and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
Heat 2 teaspoons oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 teaspoons oil between batches, cook steak until deeply browned, 2–4 minutes per side for medium-rare.
Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
Gluten-Free Raspberry-Ginger Muffins

Ingredients:
Nonstick vegetable oil spray
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups plus 1 tablespoon gluten-free all-purpose flour
1 large egg
1 cup (packed) light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole milk
1 teaspoon finely grated peeled ginger
1 1/2 cups fresh (or frozen
thawed) raspberries

Instructions:
Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter.
Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving.
DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.
Canal House Lentils

Ingredients:
2 tablespoons olive oil
1 medium leek, white and pale-green parts only, finely chopped
1 garlic clove, thinly sliced
1 tablespoon tomato paste
1 cup green lentils, preferably French
2 tablespoons reduced-sodium soy sauce
Kosher salt, freshly ground pepper
Thinly sliced scallions (optional; for serving)

Instructions:
Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes. Add lentils and 2 1/2 cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper. Serve lentils topped with scallions, if desired.
DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.
Spicy Pork and Mustard Green Soup

Ingredients:
1/2 pound ground pork
2 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt, freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
8 ounces wide rice noodles

Instructions:
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.
Collard Green Salad with Cashews and Lime

Ingredients:
1 cup unsalted, roasted cashews, divided, 4 tablespoons finely grated Pecorino, divided, plus shaved for serving, Kosher salt, freshly ground black pepper, 1 anchovy fillet packed in oil, drained, finely chopped, 1/4 cup olive oil, 2 tablespoons fresh lime juice, 1 teaspoon pink peppercorns, crushed, plus more for serving, 1/2 bunch collard greens, ribs and stems removed, leaves coarsely torn

Instructions:
Process 1/2 cup cashews, 2 tablespoons grated Pecorino, and 3 tablespoons water in a food processor, thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.
Whisk anchovy, oil, lime juice, 1 teaspoon pink peppercorns, and 2 tablespoons grated Pecorino in a large bowl; season with salt and black pepper. Coarsely chop remaining 1/2 cup cashews. Add nuts and collard greens to large bowl and toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt.
Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.
Crispy Chicken with Shallots

Ingredients:
2 garlic cloves, peeled, 1/2 cup fresh mint leaves, 2 tablespoons olive oil, 1 cup fresh flat-leaf parsley leaves, plus more for serving, 1 teaspoon kosher salt, plus more, 1/4 teaspoon freshly ground black pepper, plus more, 1 3 1/2–4 pound chicken, halved, breast bone removed, 8 small shallots, peeled, root end trimmed

Instructions:
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it'll get).
Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20–25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.
Gingerbread

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
Scant 1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1/2 cup mild molasses (not robust or blackstrap)
3/4 cup well-shaken buttermilk
1/2 cup hot water
lightly sweetened whipped cream

Instructions:
Preheat oven to 350°F with rack in middle. Butter a 9-inch square baking pan.
Whisk together flour, ginger, baking soda, cinnamon, and salt in a bowl. Beat butter and sugar with an electric mixer at medium speed until pale and fluffy. Beat in egg until blended, then beat in molasses and buttermilk. Mix in flour mixture on low speed until smooth, then add hot water and beat 1 minute (batter may look curdled.)
Spread batter evenly in pan and bake until a wooded pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack.
Toasted Spelt Soup with Escarole and White Beans

Ingredients:
1 medium onion, coarsely chopped
1 small fennel bulb, cored, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil, plus more for serving
3 ounces pancetta, cut into 1/4" pieces
1 cup spelt
2 garlic cloves, chopped
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
3/4 teaspoon crushed red pepper flakes
12 cups low-sodium chicken broth
1/2 head escarole, leaves torn into bite-size pieces
1 15-ounce can cannellini beans, rinsed
Shaved Parmesan (for serving)

Instructions:
Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion.
Heat 2 tablespoons oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes.
Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes.
Serve soup drizzled with oil and topped with Parmesan.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Sweet and Sour Cherry and Buckwheat Crumble

Ingredients:
2 10-ounce bags frozen sweet cherries, thawed
1 24-ounce jar pitted sour cherries in light syrup, drained
1/4 cup sugar
2 tablespoons red wine vinegar
1 tablespoon cornstarch
1/3 cup unsalted, roasted sunflower seeds
1/4 cup buckwheat flour
1/4 cup toasted sesame seeds
2 tablespoons flaxseeds
1 tablespoon cornstarch
1/4 teaspoon kosher salt
3 tablespoons sugar, divided
1/4 cup (1/2 stick) chilled unsalted butter
cut into pieces
or virgin coconut oil

Instructions:
Preheat oven to 350°F. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-quart baking dish.
Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons sugar in a medium bowl. Using your fingers, work butter into seed mixture until it comes together. Break up into small clumps and scatter over fruit; sprinkle remaining 1 tablespoon sugar over.
Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes.
DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.
Fennel-Rubbed Pork Roast

Ingredients:
3 pound pork top sirloin roast, tied, 1 tablespoon olive oil, Kosher salt, freshly ground pepper, 2 tablespoons fennel seeds, crushed, 1 tablespoon anise seeds, crushed, 1 teaspoon crushed red pepper flakes

Instructions:
Preheat oven to 400°F. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.
Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the center registers 135°F, 60–70 minutes.
Transfer to a cutting board; let pork rest at least 10 minutes before slicing.
DO AHEAD: Pork can be seasoned 1 day ahead. Cover and chill.
Pan-Seared Pork Blade Chop

Ingredients:
1 1 1/2"-thick pork blade chop (about 2 1/2 pounds)
1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
4 garlic cloves, finely chopped, plus 1 head of garlic, halved crosswise
1/2 cup olive oil
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Kosher salt
freshly ground pepper

Instructions:
Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
Let pork sit at room temperature 30 minutes before cooking.
Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.
Crispy Apple-Oat Fritters

Ingredients:
1/2 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoon ground cinnamon, divided
Vegetable oil (for frying; about 4 cups)
1 cup gluten-free old-fashioned oats
1/2 cup rice flour
2 tablespoons cornstarch
1 teaspoon baking powder
3/4 teaspoons kosher salt
1 large egg
1/2 cup (or more) club soda
2 large crisp apples, peeled, cored with an apple corer, sliced into 1/4"-thick rings
A deep-fry thermometer

Instructions:
Whisk 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl; set aside.
Fit a large pot with thermometer and pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
Meanwhile, pulse oats in a food processor to a coarse powder. Transfer to a large bowl and whisk in rice flour, cornstarch, baking powder, salt, and remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Whisk in egg and 1/2 cup club soda, adding more soda by the tablespoonful until the consistency of pancake batter.
Working in batches and maintaining oil temperature, dip apple rings in batter and fry, turning occasionally, until golden brown and crisp, about 4 minutes.
Transfer fritters to a paper towel–lined plate; let drain briefly, then toss in reserved cinnamon sugar.
Chocolate Brownie Cookies

Ingredients:
3 cups gluten-free powdered sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon kosher salt, 2 large egg whites, 1 large egg, 4 ounces bittersweet chocolate, chopped, 3 tablespoons cacao nibs

Instructions:
Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Butter-Basted Halibut Steaks with Capers

Ingredients:
2 14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)
Kosher salt, coarsely ground pepper
2 tablespoons vegetable oil
1/4 cup (1/2 stick) unsalted butter
4 sprigs thyme
2 garlic cloves, peeled, crushed
3 tablespoons drained capers

Instructions:
Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
Divide halibut among plates and spoon butter sauce over.
Poached Cod with Tomato and Saffron

Ingredients:
2 tablespoons olive oil, 2 garlic cloves, thinly sliced, 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, 1 14.5-ounce can whole peeled tomatoes, drained, 1/4 cup dry white wine, 2 bay leaves, Pinch of saffron threads, Kosher salt, freshly ground pepper, 4 5-ounce skinless cod fillets

Instructions:
Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.
Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
Gently transfer cod to shallow bowls and spoon poaching liquid over.
Basic Nut Milk

Ingredients:
1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
4 teaspoons agave syrup (nectar)
1/8 teaspoon kosher or sea salt

Instructions:
Place nuts in a large bowl and add water to cover by 2". Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.
DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled.
Sesame-Miso Vinaigrette

Ingredients:
1 red Fresno chile, with seeds, finely chopped, 1/4 cup vegetable oil, 2 tablespoons fresh lime juice, 2 tablespoons white miso, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon unseasoned rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds, 1/2 teaspoon grated peeled ginger

Instructions:
Whisk all ingredients in a small bowl.
DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.
Sautéed Kale with Lime Pickle

Ingredients:
3 tablespoons ghee (clarified butter) or unsalted butter
1 large shallot, thinly sliced into rings
2 bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
2 tablespoons prepared lime pickle, chopped
Kosher salt
freshly ground pepper

Instructions:
Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes; season with salt and pepper.
Mackerel with Crushed Potatoes and Oregano

Ingredients:
2 pounds small waxy potatoes (such as baby Yukon Gold)
Kosher salt
1 cup plain whole-milk Greek yogurt
1 teaspoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
Freshly ground black pepper
4 garlic cloves, peeled, crushed
5 tablespoons olive oil, divided
4 6-ounce skin-on mackerel fillets
2 tablespoons fresh oregano leaves
1 teaspoon finely grated lemon zest
Flaky sea salt (such as Maldon)

Instructions:
Place potatoes in a large pot, add water to cover, and season with kosher salt. Bring to a boil, reduce heat, and simmer until tender, 10–12 minutes. Drain; let cool slightly.
Meanwhile, preheat broiler. Whisk yogurt, lemon juice, and vinegar in a small bowl; season with kosher salt and pepper. Set yogurt sauce aside.
Place potatoes on a broiler-proof rimmed baking sheet and, using the bottom of a small bowl or measuring cup, press potatoes to flatten slightly. Add garlic, drizzle with 4 tablespoons oil, and toss to coat; season with kosher salt and pepper. Broil potatoes until golden brown, 10–12 minutes.
Rub skin side of mackerel with remaining 1 tablespoon oil; season with kosher salt and pepper. Place, skin side up, on top of potatoes and broil until fish is opaque throughout and skin is crisp, 10–12 minutes. Remove from oven and top with oregano and lemon zest.
Spoon yogurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.