Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
Serve John Dory with a side of asparagus and drizzle with the infused butter.
To finish, place some parsnip crisps on top of salad.
Martin Shanahan serves up ray and cockles.
This recipe is served with a Semi Sun-Dried Tomato, Oregano and Lemon Zest Butter
Great fish with a Latin twist.
Serve with a scattering of torn basil leaves.
Serve with tartar sauce for dipping.
You will get 8-10 spring rolls per lobster.
Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves and drizzle the sauce over the dish.
File under: YUM
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