Spiced John Dory Recipe - Great British Chefs

Starter
easy
4
2 hours 30 minutes

PT2H30M

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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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

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Method

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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

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

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

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

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

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

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

Transfer everything to a food processor and blend until smooth. Pour the liquid back into the saucepan and keep warm

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

After 2 minutes, remove the lid. When the clams are cooked, drain in a colander, reserving the juice for the sauce

Remove the clams from their shells and add to the sauce, discarding the shells

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

Meanwhile, heat the sauce and clams and add the broccoli and some of the reserved clam juice

12 tenderstem broccoli stems

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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