John Dory with herb dumplings, clams and vermouth sauce
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John Dory fillets are served with fluffy herb dumplings, a rich vermouth sauce, plump clams and broad beans in this stunning seafood dish from Jozef Rogulski.
Ingredients
herb dumplings
- 450g of Maris Piper potatoes
- 60g of 00 flour
- 1 egg yolk
- 10g of Parmesan , grated
- 25g of potato starch
- 1 knob of unsalted butter
- 5g of parsley leaves , finely chopped
- 5g of tarragon leaves , finely chopped
- 5g of chives , finely chopped
John Dory
- 1.4kg John Dory
- 30g of sunflower oil
- 25g of unsalted butter
- 10g of lemon juice
Palourde clams
- 250g of palourde clams
- 1 tbsp of salt
- 30g of sunflower oil
- 1 shallot , sliced
- 1 handful of parsley stalks
- 50g of white wine
vermouth sauce
- 50g of olive oil
- 180g of onion , sliced
- 360g of vermouth
- 360g of double cream
- 10g of lemon juice
- salt to taste
- mint leaves to taste, chopped
- tarragon leaves to taste, chopped
- parsley leaves to taste, chopped
Chive oil
- 50g of chopped chives
- 200g of neutral oil
Broad beans
- 300g of broad beans , podded
- 100g of rock samphire , (tender stems only)
- 1 knob of unsalted butter
Equipment
- Potato ricer
- Metal scraper
- Thermometer
Method
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
- 50g of chopped chives
- 200g of neutral oil
Cover the potatoes with cold salted water, then bring to the boil and cook until soft
- 450g of Maris Piper potatoes
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
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
- 60g of 00 flour
- 1 egg yolk
- 10g of Parmesan , grated
- 25g of potato starch
- 5g of parsley leaves , finely chopped
- 5g of tarragon leaves , finely chopped
- 5g of chives , finely chopped
Roll out the dough into sausage shapes and cut into little pillows
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
Wash and dry your John Dory, then trim all the fins and spines, remove the fillets and cut into 4 portions
- 1.4kg John Dory
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
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
- 25g of unsalted butter
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
- 10g of lemon juice
Cover the clams with cold water and add the salt, then set aside to soak while you make the sauce
- 250g of palourde clams
- 1 tbsp of salt
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
Deglaze the pan with the vermouth and reduce until it coats the onions
- 360g of vermouth
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
- 360g of double cream
- 10g of lemon juice
Season the sauce with salt, and finish with chopped mint, parsley and tarragon to taste
- salt to taste
- mint leaves to taste, chopped
- tarragon leaves to taste, chopped
- parsley leaves to taste, chopped
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
- 30g of sunflower oil
- 1 shallot , sliced
- 1 handful of parsley stalks
- 50g of white wine
Blanch the broad beans in boiling water for 2 minutes, then refresh in iced water. Shell the broad beans and set aside
- 300g of broad beans , podded
To finish the dish, ensure an oven is heated to 180°C/gas mark 4
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
- 1 knob of unsalted butter
Add another knob of butter to the pan and reheat the broad beans with the samphire for a minute or so
- 1 knob of unsalted butter
- 100g of rock samphire , (tender stems only)
In a separate pan, reheat the sauce with the clams
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
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John Dory with herb dumplings, clams and vermouth sauce
