John Dory with clams, apple and curry

John Dory is grilled and served with a mildly spicy tomato and clam sauce in this Nathan Outlaw dish. This spiced John Dory recipe makes a wonderful spring dinner party fish starter.

First published in 2015

Ingredients

Metric

Imperial

John Dory, clams and broccoli

Sauce

Shellfish stock

Equipment

  • Food processor or blender

Method

1
First make the shellfish stock. Roast the prawns on a baking tray in the oven for 45 minutes
2
Meanwhile, heat the oil in a large non-reactive frying pan until hot, then add the onion, carrots, tomatoes, garlic cloves and orange zest and fry gently for 2-3 minutes or until golden brown
3
Add the roasted prawns, the orange juice and enough water to just cover the contents of the pan, then bring to a boil, reduce the heat and simmer for 1 hour
4
Strain the stock through a sieve, reserving the liquid and discarding the rest. Heat the strained liquid in a saucepan until boiling, then reduce the heat and simmer until the liquid has reduced by three-quarters
5
To make the sauce, heat a drizzle of oil in a saucepan. When the oil is hot, add the onion, leek, garlic and apple
6
Sweat in the pan for 2 minutes, and then add the curry powder. Cook for a further 6 minutes until the vegetables start to colour, but don't burn
  • 2 tsp curry powder
7
Next add 500ml of the shellfish stock, the fish stock, the chopped tomatoes and the butter and bring to a simmer. Simmer until the liquid is reduced by three-quarters, which should take about 20 minutes
8
Transfer everything to a food processor and blend until smooth. Pour the liquid back into the saucepan and keep warm
9
For the clams, bring a saucepan of water to the boil. Reduce to a simmer and then add the clams and white wine and cover with a lid
  • 1000g of clams, live
  • 100ml of dry white wine
10
After 2 minutes, remove the lid. When the clams are cooked, drain in a colander, reserving the juice for the sauce
11
Remove the clams from their shells and add to the sauce, discarding the shells
12
Preheat the grill to a medium heat. Lay the John Dory fillets on a tray and drizzle with olive oil. Season with salt and the curry powder. Place the fish under the grill and grill for 6 minutes until cooked
  • 4 John Dory fillets, 600g each
  • 50ml of olive oil
  • salt
  • 1 tsp curry powder
13
Meanwhile, heat the sauce and clams and add the broccoli and some of the reserved clam juice
14
Bring to a simmer and cook for 1 minute to allow the broccoli to cook. Remove from the heat and divide among the 4 plates. Place a piece of fish in the centre of each dish
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Get in touch

Please sign in or register to send a comment to Great British Chefs.