Roast Fillet of John Dory with Shellfish Ragout

King scallops and tiger prawns are cooked in vermouth-infused bisque and served alongside roasted John Dory in this smart recipe from James Cross
Roast Fillet of John Dory with Shellfish Ragout
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the John Dory

  • 1 x 175 g john dory fillets, skin on
  • dashes of olive oil
  • 1 tsp butter

For the shellfish ragout

  • 300 ml canned shellfish bisque
  • 200 ml vermouth
  • 1 leek
  • 1 carrot
  • 3 fresh king scallops, cut in half
  • 3 raw tiger prawns, cut in half
  • pinches strands saffron
  • bunches flat leaf parsley, finely chopped
  • small bunch chervil, finely chopped
  • salt and black pepper

For the wilted greens

  • 1 tsp butter
  • 200 g rocket
  • 200 g watercress

Method

1. Preheat the oven to 250C/gas 9.

2. Season the John Dory fillet with salt and pepper. Heat a dash of olive oil in a frying pan over a high heat and add the butter. Sear the fillet for 2 minutes, turn over, and transfer to the oven for 5 minutes. When the fish is tender, remove from the oven and keep warm. The fish should rest for at least 5 minutes. While the fillet is in the oven, begin making the shellfish ragout.

3. For the shellfish ragout, combine the bisque and vermouth in a medium saucepan, bring to the boil and cook down until reduced by half - about 7-10 minutes.

4. Cut the leek and carrot into small diamond shape pieces and tip into the cooked down bisque. Poach for 1 minute before adding the scallops, prawns and saffron. Continue cooking for a further minute.

5. Heat the butter in a frying pan, add the rocket and watercress and cook for about a minute, until wilted. Season with salt and freshly ground pepper.

6. Add the parsley and chervil to the bisque and remove the pan from the heat.

7. To serve, arrange a small pile of rocket and watercress on the plate. Place the John Dory (skin side up) on top and, using a slotted spoon, remove the shellfish from the bisque and arrange next to the fish. Coat the fish with 3 tablespoons of the bisque. Serve straight away.

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