IN SEASON
PAN FRIED JOHN DORY WITH SQUID INK RISOTTO, WILD GARLIC AND HAZELNUT CRUST, SAUTÉED SAMPHIRE, COCKLES AND BROAD BEANS
John Dory fl esh is fi rm and fl avoursome, and its bones make excellent stock. When wild garlic is not in season, use fresh herbs such as basil, parsley and coriander.
serves 6
FOR THE SQUID INK RISOTTO: 200g risotto rice 8g squid ink Half an onion, fi nely diced 2 cloves crushed garlic Small glass white wine 1 litre vegetable stock Handful of fresh peas 1 tbsp mascarpone Knob of butter Salt & pepper
FOR THE WILD GARLIC & HAZELNUT CRUST :
50g wild garlic (or herbs if using) 100g breadcrumbs 1 tsp whole grain mustard 20g grated parmesan 30g chopped hazelnuts Zest and juice of half a lemon 50g soft butter Salt & pepper
FOR THE SAUTÉED SAMPHIRE WITH COCKLES AND BROAD BEANS: 50g broad beans 50g pickled samphire grass 2 dozen cooked cockles in their shells
Knob of butter
FOR THE JOHN DORY: 6 x 6oz John Dory fi llets with skin Splash of oil Knob of butter Sea salt & pepper
1 For the risotto, start by sweating off the onion and garlic in a pan with a knob of butter for 3 minutes until soft. Add the white wine and reduce by half. Add the rice and peas, turn down the heat then add the vegetable stock, little by little until it has all absorbed in the rice, leaving it with a bite. Mix in the squid ink and mascarpone and put aside until needed.
2 For the crust, put all the ingredients except the butter into a food processor and blend for two minutes until you have a green paste. Add the butter and seasoning. Spread out onto a piece of baking parchment nice and thin, into the shape of a big square. Leave in the fridge for two hours until hard, then slice the squares into the shape of the fi sh and put aside.
3 For the samphire and broad beans, pod the broad beans and blanch for two minutes in salted boiling water. Refresh in iced water to keep the colour. Sauté the broad beans and samphire grass in a pan with a little butter until samphire is soft. Add the cockles (some in shell and some without) and heat through.
4 For the John Dory, heat a splash of oil in a non-stick frying pan. Add the fi sh, skin-side down, with a little sea salt and pepper for 2 minutes. Add a knob of butter to get a bit of colour. Flip over to fi nish for a further 1 minute. Finish by putting your already made crust on the fi sh and place under the grill until brown.
5 You are now ready to plate all the cooked ingredients as you wish.
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shrestaurant-westbay.co.uk FOODLOVERMAGAZINE.COM | 33
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• Homemade cold buffets, quiches, salads and local cheeses • Homemade cakes, puddings, cheesecakes and pastries
Prowles Cross • Dorchester Road • Yeovil Somerset • BA22 9RF • Tel: 01935 873303
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01392 851000
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HOG ROAST AND PULLED PORK ‘TO GO’ THIS SUMMER
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