FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

ROAST JOHN DORY WITH A WHITE AS­PARA­GUS AND GAR­DEN PEA DRESS­ING

DRAWING in­spi­ra­tion from a re­cent trip to St Tropez, I thought I’d share with you this sim­ple fish recipe that re­ally show­cases the taste and tex­ture of the John Dory.

Re­garded as the king of the ocean, it’s well worth sourc­ing out this fish.

Just make sure it’s re­ally fresh and the veg­eta­bles un­der it are in sea­son.

If you can’t get hold of white as­para­gus why not try the John Dory with a cele­riac re­moulade and serve with a rocket salad. Tasty!

IN­GRE­DI­ENTS ●● Two tbsp olive oil ●● Four 150g pieces of John Dory – skin on but boned One bunch white as­para­gus – peeled and blanched ●● 50g fresh gar­den peas, pod­ded and blanched ●● 50g fresh broad beans, pod­ded and blanched ●● One small car­rot, peeled, diced and blanched DRESS­ING ●● Two tbsp bal­samic vine­gar ●● Six tbsp ex­tra vir­gin olive oil To fin­ish: ●● Few sprigs chervil and dill ●● Half lemon Method: 1. Heat the olive oil in a fry­ing pan and seal the fish skin side down un­til lightly coloured, turn over then place in a hot oven at 180°C for four to five min­utes un­til cooked through. 2. Ar­range the blanched veg­eta­bles on a plate – blanch­ing of veg­eta­bles is where you cook them in a pan of boil­ing, lightly salted wa­ter un­til cooked al dente, then plunge into ice cold wa­ter to stop the cooking. This re­tains the colour, vi­ta­mins and min­er­als of the veg­etable. 3. For the dress­ing, mix to­gether the vine­gar and oil and sea­son to taste. Driz­zle over the veg­eta­bles, place the cooked fish on top, a squeeze of lemon and fi­nally a few sprigs of fresh herbs.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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