Herb-crusted John Dory with scallops and red wine sauce

Method

1. Preheat the oven to 190°C.

2. Prepare the red wine sauce. In a large heavy-based frying pan heat the vegetable oil until hot. Fry the bacon lardons, shallots and mushrooms until well-browned on all sides.

3. Add the dried orange peel, reduced wine and reduced stock and bring to the boil.

4. Stir in the butter. Season
the sauce well with salt, pepper and sugar to taste and keep warm.

5. Place the John Dory fillets on a greased non-stick baking sheet and season well with salt and freshly ground pepper.

6. In a food processor process together the dried bread, half the parsley leaves and the orange peel until coarse breadcrumbs form.

7. Mix in 2 tablespoons of vegetable oil and spread the breadcrumb topping evenly over the John Dory filets.

8. Bake the John Dory for 7-8 minutes.

9. Meanwhile, heat the remaining vegetable oil in a small, heavy-based frying pan until it smokes.

10. Fry the scallops for about 1 minute over a high heat then turn them over and add the butter. Fry for a further minute and remove from the heat. Season with salt and freshly ground pepper.

11. Add the remaining parsley leaves to the red wine sauce and remove the orange peel strips. Spoon the red wine sauce onto four deep plates. Top the sauce with the John Dory filets, surround with the fried scallops and serve at once.

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Ingredients

4 John Dory fillets (each 150g)
salt and fresh ground black pepper
50g dried bread
1 small bunch of flat-leaf parsley, leaves picked from the stalks
2 strips dried orange peel
4 tbsp vegetable oil
10 scallops (with corals, if possible), each cut in half
1 tbsp Butter

For the Red wine sauce:

2 tbsp vegetable oil
100g bacon lardons, blanched
12 small shallots, peeled and blanched
100g very small button mushrooms, trimmed and blanched
2 strips dried orange peel
200ml Red wine, reduced by half
300ml chicken stock, reduced by half
50g Butter
salt and fresh ground black pepper
Sugar, to taste

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