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Grilled John Dory with Wild Rosemary Butter sauce
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 4 fillets cut in half John Dory
- salt and pepper
- plain flour, a dusting
- oil a little
- lemon juice, a squeeze
- 400g Cooked spinach
- 1 tbsp butter
- 200g potato purée
- 12 button onions, glazed
- 300ml beurre blanc
- 1 sprig fresh rosemary
- 12 sprigs fresh chervil
Grilled John Dory with Wild Rosemary Butter sauce
Season the John Dory fillets with salt and pepper and dust them with flour. Brush lightly with oil. Cook them on a hot griddle, skin side down, until golden and crispy. Turn them over and finish cooking. Remove from the griddle and drain on kitchen paper. Sprinkle with lemon juice. Warm the spinach with the butter and then season. Warm the potato purée. Warm the onions. Heat the beurre blanc and infuse with the sprig of rosemary. Do not boil. In a bowl or plate, arrange 3 piles of spinach equidistant one from the other, with a glazed onion on top. Make a little bed of potato purée. Place the divided John Dory fillets on top of the purée, slightly over-lapping. Spoon the rosemary beurre blanc all around and garnish with 3 of the chervil sprigs