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