Pan-fried John Dory with braised lettuce and fresh peas

Method

1. A day in advance, blend together the fresh mint and olive oil and allow to strain through a muslin or coffee filter paper overnight.

2. Preheat the oven to 150?C/gas 2. Blanch the lettuce for 3 4 minutes in a pan of lightly salted boiling water. Drain the excess water, and put the lettuce into an ovenproof dish, with the shallot, and pour over 150ml of the wine. Season, dot with the butter, and sprinkle with the sugar. Cover with foil and cook in the oven for 45 minutes. Remove the foil and return to the oven for 10 15 minutes.

3. In a small pan reduce the remaining wine and fish stock by half then add the double cream, bring back to the boil, season and add a little lemon juice to taste. Turn off the heat and add the peas to warm through.

4. Increase the oven temperature to 180?C. Heat the oil in a frying pan. Season the fish and place in the pan, skinned side up, cook for 2 3 minutes at a high heat. Turn the fillets and put the pan in the oven to cook for a further 2 3 minutes.

5. To serve, cut the stalk end off the lettuce and put it on a plate. Pour on the sauce and the peas. Lay the fillet on top of the peas and sauce, drizzle with a little of the mint oil and serve.

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Ingredients

4 baby gem lettuces
1 shallot
200ml White wine
25g unsalted Butter
1 tsp caster sugar
200ml fish stock
250ml double cream
1 tsp lemon juice
100g fresh peas, blanched in boiling water and refreshed in cold
1 tbsp Olive oil
4 John Dory fillets

For the mint oil

1 bunch fresh mint
500ml Olive oil

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