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Grilled John Dory With Rosemary Beurre Blanc
Ingredients
- 4 x john dory fillets cut in half
- 1 x salt and pepper plain flour for dusting
- 1 x little oil
- 1 x squeeze of lemon juice
- 400 gm spinach cooked (qv)
- 1 Tbsp. butter
- 200 gm potato puree (qv)
- 12 x button onions glazed (qv)
- 300 ml beurre blanc (qv)
- 1 sprg fresh rosemary
- 12 x fresh chervil sprigs
Directions
- Season the John Dory fillets with salt and pepper and dust them with flour.
- Brush lightly with oil.
- Cook them on a warm griddle skin side down till golden brown and crispy.
- Turn them over and finish cooking.
- Remove from the griddle and drain on kitchen paper.
- Sprinkle with lemon juice.
- Hot the spinach with the butter and then season.
- Hot the potato puree.
- Hot the onions.
- Heat the beurre blanc and infiuse with the sprig of rosemary.
- Don't boil.
- Presentation
- In a bowl or possibly plate arrange 3 piles of spinach equidistant one from the other with a glazed onion on top.
- Make a little bed of potato puree.
- Place the divided John Dory fillets on top of the puree slightly over lapping.
- Spoon the rosemary beurre blanc all around and garnish with 3 of the chervil sprigs.
- If you get a large fish of 1.25 kg you should be able to get 4 decent sized fillets from it. Each portion is cut in half in the shape of a diamond.
- Serves 4
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Reviews
Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. www.gourmandia.ca and www.coffeefashion .com also have interesting recipes that you’ll surely want to try!
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