Amaranth Crusted Fish with Tartare Hollandaise

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into 1cm chips and toss on first prepared tray with a drizzle of oil, polenta, lemon chip spice and season with salt. Bake for about 30 minutes, until golden. Turn once during cooking.
2. Thinly slice kale and grate beetroot and carrot. Place all in a large bowl and set aside. In a small bowl, combine olive oil, vinegar, mustard and mayonnaise. Whisk well, season and set aside.
3. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Place on second prepared tray. In a small bowl, combine amaranth, breadcrumbs and butter. Smear mayonnaise over fish and evenly sprinkle over amaranth crust.
4. When chips have 6 minutes cook time remaining, move tray to bottom rack of oven and bake fish, on rack above chips, for 2 minutes. Switch oven to grill. Grill fish for about 3 minutes, until crust is golden and fish is just cooked through.
5. Pour slaw dressing into bowl with kale, beetroot and carrot, and lightly toss to combine. Cut lemon into wedges.
6. To serve, divide lemon polenta chips between plates and top with amaranth crusted fish. Dollop over tartare Hollandaise. Freshly pick mint leaves and sprinkle over. Serve purple slaw and lemon wedges on the side.