UKTV recipes
James Cross from Great Food Live
King scallops and tiger prawns are cooked in vermouth-infused bisque and served alongside roasted John Dory in this smart recipe from James Cross

sponsored by Brittany Ferries

 

Roast fillet of John Dory with shellfish ragout

Roast Fillet of John Dory with Shellfish Ragout

Method

 
1. Preheat the oven to 250C/gas 9.

2. Season the John Dory fillet with salt and pepper. Heat a dash of olive oil in a frying pan over a high heat and add the butter. Sear the fillet for 2 minutes, turn over, and transfer to the oven for 5 minutes. When the fish is tender, remove from the oven and keep warm. The fish should rest for at least 5 minutes. While the fillet is in the oven, begin making the shellfish ragout.

3. For the shellfish ragout, combine the bisque and vermouth in a medium saucepan, bring to the boil and cook down until reduced by half - about 7-10 minutes.

4. Cut the leek and carrot into small diamond shape pieces and tip into the cooked down bisque. Poach for 1 minute before adding the scallops, prawns and saffron. Continue cooking for a further minute.

5. Heat the butter in a frying pan, add the rocket and watercress and cook for about a minute, until wilted. Season with salt and freshly ground pepper.

6. Add the parsley and chervil to the bisque and remove the pan from the heat.

7. To serve, arrange a small pile of rocket and watercress on the plate. Place the John Dory (skin side up) on top and, using a slotted spoon, remove the shellfish from the bisque and arrange next to the fish. Coat the fish with 3 tablespoons of the bisque. Serve straight away.

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easy
 
Serves: 1
quickcook
Prep: 10 min
Cook: 15 min
 
 

Ingredients


For the John Dory

1 x 175g John Dory fillet, skin on
dash of Olive oil
1 tsp Butter

For the shellfish ragout

300ml canned shellfish bisque
200ml vermouth
1 leek
1 carrot
3 fresh king scallops, cut in half
3 raw tiger prawns, cut in half
pinch saffron strands
bunch flat-leaf parsley, finely chopped
small bunch chervil, finely chopped
salt and pepper

For the wilted greens

1 tsp Butter
200g Rocket
200g Watercress
 

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