This week we have a beautiful dish of pan seared John Dory fillets from Bryan McCarthy, head chef at Greene’s Restaurant in Cork.
- 4 x John Dory fillets
- oil for frying
- salt and white pepper
- 1 tbsp butter
- 300g samphire, blanched
- 300g shiitake mushrooms, sliced
For the baby gem puree
- 1 x shallot, diced
- 50g butter
- 250ml fish stock
- 50ml white wine
- 50ml cream
- 2 x heads of baby gem lettuce
- salt and pepper
Baby gem purée
Blanch the lettuce for a minute in a pan of lightly salted boiling water. Refresh it in iced water, then drain the excess water and roughly chop. Heat the butter in a saucepan over low heat and sauté the shallots until soft. Add the white wine, boil to reduce by half, then add the fish stock and continue to boil until also reduced by half. Stir in the cream and cook for 2 minutes. Transfer the cream mixture to a food processor and add the blanched lettuce. Blend to a smooth purée, then transfer to a saucepan and keep warm until ready to serve.
Heat the oil in a sauté pan over medium heat, season the fish and place in the pan, skin side down. Use a fish slice to keep the fillets flat and fry them for 4-6 minutes until golden brown. Turn over the fillets and cook for a further minute. Remove the fish and keep warm. To the same pan add the butter and sauté the mushrooms for 3 minutes and then add the samphire to heat through.
Serve the fish with the purée as illustrated and enjoy! If you can’t find samphire, use sautéed spinach or fresh asparagus.
Image courtesy YesChef Ireland.