Pan Fried John Dory, Pea Puree, Warm Wild Garlic and Cherry Tomato Vinaigrette

Served with minted new potatoes, this is a perfect dinner party meal.

Ingredients


  • 4 fillets john dory
  • wild garlic & cherry tomato vinaigrette:
  • 1 small bunch wild garlic leaves (when chopped approximately 3 tablespoons)
  • 12-16 cherry tomatoes (left whole)
  • 2 small shallots (thinly sliced)
  • juice of 1 lemon
  • 250 ml olive oil
  • 0.50 glass white wine
  • cracked black pepper
  • pea puree:
  • 225 g frozen peas
  • 2 cloves of garlic
  • 0.50 medium sized onion
  • 200 ml cream
  • 1 dsp freshly chopped mint
  • seasoning

Method

  1. Begin by making the pea puree:
  2. In a large saucepan quickly fry off the onion & garlic until browed.
  3. Add in the frozen peas and coat with onion & garlic mixture
  4. Add in cream and cook until the peas have softened and the cream will have reduced and thickened. (5 minutes)
  5. Mix in the seasoning and freshly chopped mint at this stage.
  6. Transfer the entire mixture to a food processor or blitz with hand held blitzer until broken down yet still relatively coarse and chunky.
  7. Move on to the wild garlic and tomato vinaigrette:
  8. Choose a medium sized saucepan and heat it gently with a tiny amount of oil.
  9. Add in the sliced shallots and cook them very gently for approximately 3- minutes until they are just softened but not entirely coloured.
  10. Next add in the cherry tomatoes (whole) and pan roast them for 2-3 minutes until they have softened and roasted. Season with a little salt and pepper at this stage.
  11. Mix in the shredded wild garlic leaves and wilt for 20-30 seconds until just softened. Turn off the heat now.
  12. Pour in the lemon juice and the olive oil and allow this sauce to stand for at least 15 minutes to allow the flavours to infuse.
  13. Heat a large frying pan and melt a little butter.
  14. Season the fillets of john dory with salt and black pepper and pan fry on either side for 2-3 minutes or until just gently cooked.
  15. Serve the pan roasted fish on top of the pea puree and drizzle with the wild garlic and tomato vinaigrette.
  16. Serve with minted new potatoes.




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