Django's Bistro

	This is what you will need. Garlic Salt and Black Pepper Potatoes Flaky white fish such as cod or hake Olive oil Toasted brown breadcrumbs
	Step1 Finely cut four cloves of garlic into slices add salt and pepper and about a table spoon of olive oil. Thoroughly grind using a mortar and pestle until a paste is formed.
	Step 2 Peel and boil four medium sized potatoes. Season well and mash to a mooth consistency adding butter and cream.
	Step 3 About an hour before starting this dish take a fillet of white fish and salt well on both sides. When ready, wash salt off and cut into thin strips then pulverise just like you did with the garlic!
	Step 4 Add fish to potato puree and mash the fish into the mixture. Add the garlic paste to the mixture. Finish off in a food processor until fairly smooth (it should not be completely smooth.)
	Step 5 Add cream and whisk until the consistency of a sponge mix but a little thinner will be fine.
	Step 6 Oil your ramekins well and spoon in the mixture leaving about 5mm from the top. Take a slice of wholemeal or brown bread and toast it. Let it cool then place in a grinder to make breadcrumbs (not too fine.) Sprinkle the breadcrumbs on top of the filled ramekins and then add a slosh of olive oil on top of them too.
	Finally Place the ramekins on a tray of water and put into a medium hot oven for about thirty minutes or until the tops are golden and slightly bubbling. Serve with tomato salad and spread liberally on toasted triangles.