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Fillets of John Dory with Pommes de Terre Ecrasees and Baked Vegetables
Boil the potatoes in their skins until tender, drain and leave for a few minutes, peel and place in a large bowl.
Bake the vegetables in the oven at 180 degrees, drizzled with a little olive oil.
Warm 2 tablespoons of olive oil and pour over the potatoes while gently crushing them with a fork. Add half of the olives, the tomato concasse, sweated shallots, half the chives the rest of the herbs and lemon juice. Season lightly and set aside, keeping warm.
Put the sauce ingredients including the 4 teaspoons of concasse, the remainder of chives and olives into a saucepan, set aside until ready to heat and serve.
Heat 2 tbsp of olive oil in a large frying pan and fry the John Dory for about 2 to 3 minutes or until golden brown, turning once.
Using a scone cutter, press the potato mixture into rounds on a warm plate. Add the baked vegetables then place the John Dory on top.
Heat the sauce ingredients to the boil and spoon over the fish and potato stacks.
- 100g tomato concasse plus 4 teaspoons for the sauce
- 3 shallots
- 4 John Dory, filleted and skinned
- 600g baby new potatoes, washed
- Olive oil
- 60g pitted black olives, chopped
- 20g of chives, chopped
- 10g of basil, chopped
- 10g of coriander, chopped
- 1 lemon, juiced
- 1 lemon, whole
- Salt and pepper
- For the sauce:
- 2 tsp tomato puree
- 200ml vegetable stock
- 1 tsp balsamic vinegar
- 10g basil, chopped
- For the vegetables:
- 1 red pepper
- 1 orange pepper
- 1 generous handful of spinach
- 1 handful of mushrooms, chopped
Publication Date: May 29, 2015.
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