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.
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Ingredients
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Imperial
John Dory, clams and broccoli
- 2 John Dory fillets, 600g each
- 1000g of clams, live
- 100ml of dry white wine
- 1 tsp curry powder
- 12 tenderstem broccoli stems
- 50ml of olive oil
- salt
Sauce
- 2 small onions, finely chopped
- 2 leeks, sliced
- 2 garlic cloves, crushed
- 2 apples, peeled, sliced and deseeded
- 2 tsp curry powder
- 500ml of fish stock
- 4 tomatoes, ripe, chopped
- 50g of unsalted butter
- oil
Shellfish stock
- 1000g of frozen prawns in their shells
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 4 tomatoes, ripe, chopped
- 6 garlic cloves, halved
- 1 orange, zested and juice
- 2 tbsp of olive oil
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
- 1000g of frozen prawns in their shells
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
- 2 tbsp of olive oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 4 tomatoes, ripe, chopped
- 6 garlic cloves, halved
- 1 orange, zested and juice
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
- oil
- 2 small onions, finely chopped
- 2 leeks, sliced
- 2 garlic cloves, crushed
- 2 apples, peeled, sliced and deseeded
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
- 500ml of fish stock
- 4 tomatoes, ripe, chopped
- 50g of unsalted butter
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
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John Dory with clams, apple and curry
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© Great British Chefs 2019