John Dory & Potato Rasam Recipe - Great British Chefs

Rasam is an Indian speciality which is traditionally made with either potatoes or yellow lentils. It is basically a spiced soup and forms a tasty mattress for a steamed fillet of fish in Shaun Hill's John Dory recipe.

Ingredients

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John Dory

4 John Dory fillets, each weighing 100g

Potato rasam

4 medium potatoes, cut into cubes, off-cuts reserved
1.2l chicken stock
2 shallots, peeled and chopped
4 garlic cloves, peeled and chopped
1/2 green chilli
1 knob of butter
1 tbsp of ground coriander
1 tbsp of ground cumin
1 tsp asafoetida
1/2 tsp ground turmeric
2 tomatoes, quartered
2 tbsp of tamarind paste
1 tbsp of palm sugar
1 tbsp of dried curry leaf
2 tbsp of mustard seeds
2 tbsp of lime juice
1 handful of fresh coriander, roughly chopped
1 tbsp of soy sauce
1/4 tsp black pepper
olive oil

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Place a wide-bottomed pan over a medium heat and add a little olive oil and butter. Fry the chopped shallot, garlic and chilli for 2-3 minutes

olive oil
1 knob of butter
2 shallots
4 garlic cloves
1/2 green chilli

Add the asafoetida, coriander, cumin, turmeric, tomato and potato trimmings to the pan and cook for a further 2-3 minutes

1 tbsp of ground coriander
1 tbsp of ground cumin
1/2 tsp ground turmeric
1 tsp asafoetida
2 tomatoes
4 medium potatoes

Add the tamarind paste, chicken stock and palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth

2 tbsp of tamarind paste
1 tbsp of palm sugar
1.2l chicken stock

In a separate pan, boil the potato cubes in water until they begin to soften

Toast the mustard seeds in a large dry pan until they start to pop, then add the curry leaves followed by the strained broth and the potato cubes

1 tbsp of dried curry leaf
2 tbsp of mustard seeds

Season with soy and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add the lime juice and fresh coriander

1 tbsp of soy sauce
1/4 tsp black pepper
2 tbsp of lime juice
1 handful of fresh coriander, roughly chopped

Meanwhile, place the John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through

4 John Dory fillets

Divide the rasam across 4 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately

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Shaun Hill

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

John Dory with potato rasam

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