John Dory with herb dumplings, clams and vermouth sauce

PT2H

First published in 2022
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Ingredients

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Imperial

herb dumplings

John Dory

Palourde clams

vermouth sauce

Chive oil

Broad beans

1

Make the chive oil by heating the oil to 50°C and adding the chopped chives. Transfer to a blender and blend until green, then pass through a fine sieve lined with a jay cloth. Set aside for finishing the dish

2

Cover the potatoes with cold salted water, then bring to the boil and cook until soft

3

Peel the potatoes while they’re still hot, then put them through a ricer. Weigh out 300g of crushed potato - this is what you will use to make the dumplings

4

Place the hot crushed potato on a clean worktop and cut all the other ingredients apart from the butter into it using a plastic or metal scraper. Once the mix starts to form a dough give it a quick knead to make sure it's fully combined

5

Roll out the dough into sausage shapes and cut into little pillows

6

Blanch the potato dumplings in boiling hot water until they float, then refresh in iced water. Drain the dumplings, then coat in olive oil and set aside on a cold baking tray, for finishing the dish

7

Wash and dry your John Dory, then trim all the fins and spines, remove the fillets and cut into 4 portions

8

Place a frying pan on a high heat and add the sunflower oil. When the pan is hot, season the fillets and add them to the pan skin side down

  • 30g of sunflower oil
9

When the edges are golden, add the butter and turn the fillets over, then reduce the heat so that you do not burn the butter

10

Once the fillets are 3/4 cooked, remove them from the pan and place on a cold baking tray with the dumplings. Add the lemon juice to the butter left in the pan, mix, then coat the fish with the mixture

11

Cover the clams with cold water and add the salt, then set aside to soak while you make the sauce

12

Place a saucepan over a medium heat and add the olive oil. Add the sliced onions and a pinch of salt cover, then place a piece of baking paper or catering grade cling film on top and cook the onions gently until they are soft, but not coloured - around 20 minutes 

  • 50g of olive oil
  • 180g of onion, sliced
13

Deglaze the pan with the vermouth and reduce until it coats the onions

  • 360g of vermouth
14

Add the cream and lemon juice, remove from the heat, then cover and allow to infuse for a minimum of 30 minutes before passing through a fine sieve

15

Season the sauce with salt, and finish with chopped mint, parsley and tarragon to taste

16

Drain the clams. Place a sauté pan over high heat and add the oil. When the oil starts to smoke add the clams, shallots and parsley stalks. Cook for 30 seconds then deglaze with the wine. When the clams have opened, remove from the heat and set aside 

17

Blanch the broad beans in boiling water for 2 minutes, then refresh in iced water. Shell the broad beans and set aside

18

To finish the dish, ensure an oven is heated to 180°C/gas mark 4

19

In a frying pan, melt the butter and add the dumplings. Cook until they’re golden all over, then return to the tray with the fish and place into the oven to warm through for 3 minutes

20

Add another knob of butter to the pan and reheat the broad beans with the samphire for a minute or so

21

In a separate pan, reheat the sauce with the clams

22

To plate up, divide the dumplings, broad beans, clams and John Dory between 4 plates and spoon over the sauce. Finish each plate with a little of the chive oil

First published in 2022
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