seafood, john dory, pan-fried,

Food photography, Pan-fried john dory, Miso hollandaise sauce, fennel confit puree, salad,. Baby potato

Pan-fried fillet of John Dory with white miso hollandaise & confit of baby fennel


Definitely do not judge this fish by its looks! – if you do want to have a go at cooking it, I would recommend buying it already filleted.

Meaty textured fish so will hold up well to pan frying as I have done in this recipe. If you’re trying to be healthier, poaching or grilling may be better alternatives as it goes well with a wide variety of ingredients.

Pan-fried fillet of John Dory, fennel confit & white miso hollandaise

  • Servings: 2
  • Difficulty: easy
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Easy to cook white fish, firm textured with its mildly sweet flakes, very versatile & can stand up to strong flavours


Ingredients

  • 2 x 150g John Dory fillets
  • 2 x Tbsp Rapeseed oil
  • 30g Unsalted butter


For the fennel confit

Ingredients

  • 200g baby fennel, any large fronds & woody end removed. Keep any extra fronds for garnish, can also be chopped into salads.
  • 250ml Olive oil
  • 4-6 Allspice berries
  • 4-6 Black peppercorns
  • Small bunch of thyme
  • 1 x Star anise
  • 1 x small lemon sliced
  • Few sea-salt flakes

Directions

  1. Place all the confit ingredients in a shallow baking dish, covering with the olive oil. Cover with tin foil and cook @ 160c/gas 3 for 1 ½ to two hours until tender.
  2. When cool enough to handle, drain of the oil and reserve – also keep two of the whole baby fennels to sauté later with the fish. Chop the rest of the fennel and purée with a little of the olive oil and 2 x tbsp of water along with a few sprigs of the fennel fronds until it is smooth and silky. Set aside for later.
  3. Place a pan onto a medium heat, add in the 2 tbsp rapeseed oil. Allow to heat and then lay the John Dory fillets skin-side down in the pan, gently pressing with a spatula or fish slice to keep the fillets flat. Cook for about 3 minutes until the skin is nice and crispy.
  4. Turn the fish over and continue cooking for a further 2-3 minutes on a medium-low heat, adding the butter. Allowing the butter to foam, spooning some of it over the fish. Squeeze in the baby fennel as well to heat, or grill separately if there is not enough room. Set aside until ready to assemble the dish. You can leave on some kitchen towel and cover with tin foil.
  5. Spoon some of the fennel purée onto the plate and place the baby fennel on top. Add the fish to the dish and spoon over some of the miso hollandaise. Enjoy.


Serve with a few baby potatoes, topped with some of the chopped fennel fronds. If you cannot find baby fennel just use the larger ones, cutting them smaller into evenly sized pieces.

White miso hollandaise

  • Servings: 2
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White miso with its salty umami flavour, complements this classic rich buttery sauce.


Ingredients

  • 1 x Egg yolk
  • 1 x Tsp white wine vinegar
  • 100g Melted unsalted butter.
  • 3 x Tsp warm water
  • 1 X Tbsp olive oil from the fennel confit
  • 1 x Tsp Miso Paste

Directions


1. Place a pan of water onto simmer. Whisk the egg yolk with the vinegar for a few minutes and then place over the pan, making sure the water is not boiling, and continue whisking until it starts to turn pale and slightly thick, start drizzling in the butter, keep whisking until fully emulsified – remove from the heat and drizzle in the olive oil and 3 x tsp warm water. Whisk in the miso until fully incorporated.
2. Keep warm until ready to use.

Grilled veggies

This is a semi fatty saltwater fish, which I have not had for a long time, so was glad to have the opportunity to pick some up at this local pop-up seafood stall near to where I live. Although a little more expensive, I think it’s worthwhile giving it a try if you’re looking for something different from hake or cod..

Food photography,Seafood stall, ice

Enjoy!



recipes,seafood, salmon,Quick and easy

Salmon fillet on slate to parsley sprigs, lemons,

Fillet of salmon with fennel salami, creme fraiche, & spring onion mash


With St. Patrick’s day around the the corner, just thought this would be a perfect dish to have to celebrate with, simple and easy.

Pan-fried salmon, smoky fennel salami, pea & crème fraiche sauce

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Easy dish to prepare and something very quick to cook.


Ingredients

  • 2 x 150g Salmon fillets (Sourced from Egan’s seafood in Skerries)
  • 20g Fennel salami cut into small strips (I used ‘Wooded Pig’, the produce their own selection of charcutiere in County Meath, very tasty)
  • 50g Unsalted butter
  • 80g Crème fraiche
  • 1tbsp x Rapeseed oil
  • 200ml Fish Stock or vegetable
  • 50g Peas lightly blanched in boiling water
  • Salt & black pepper

Directions

  1. Start by making the sauce by placing the stock in a shallow pan and reduce by half, whisk in the crème fraiche, add in the fennel salami and a squeeze of lemon wedge, set aside.
  2. Put a non-stick frying pan over a medium heat and add the rapeseed oil. Season the salmon fillets on both sides with salt.
  3. Lay the salmon fillets skin-side down in the pan and press gently with spatula or the back of your hand to keep the salmon flat. Cook for about 4-5 minutes until the skin is nice and crispy.
  4. Turn the salmon over and continue cooking for a further 3-4 minutes on a medium-low heat, adding the butter, allowing the butter to foam, spooning some of it over the fish. Set aside until ready to assemble the dish. You can leave on some kitchen towel covered with tin foil.


I served the salmon with Buttery spring onion mashed potatoes using some locally grown queens, and just in season, some purple sprouting broccoli, Enjoy

Recipe alternative, quick Asian flavoured marinade

  • Servings: 100ml approx.
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Ingredients

  • 1 x tbsp Sesame oil
  • 2 x tbsp Soy sauce
  • 2 x tbsp Palm sugar or soft dark brown sugar
  • 1 x cm Finely chopped ginger
  • 1 x Clove of garlic finely chopped
  • 1 x tbsp Toasted sesame seeds.
  • 10g x Coriander leaves
  • ½ x Small chilli chopped
  • 1 x tbsp Plum Ketchup or Ketchup Manis

Directions

  1. Stir all the ingredients together and marinade the salmon for around 30 minutes before popping them on to a grill and basting regularly with the marinade.
If your ever get the chance to make some plum ketchup it will be well worth the effort-I’m lucky to have a plum tree in the garden which my wife makes great use of.

Grilled veggies
Salmon fillets
Salmon fillet on slate,parsley sprigs, lemons, fennel salami

Great fish for soaking up flavours I’ve kept it simple on this recipe but Asian flavours, such as soy, ginger & sesame are great. Remember, leave the skin on when pan-frying as this will help to keep in moisture.

Enjoy!