John Dory with sage butter and deep-fried vegetable ribbons

John Dory with sage butter and deep-fried vegetable ribbons

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2-3 sage sprigs
1 garlic clove
100g butter
4 john dory fillets, each about 170 g
1 large carrot
1 large courgette
1 leek
oil, for deep-frying
75g plain flour, seasoned with a pinch of salt
salt

Method

  1. Finely chop or chiffonade the sage leaves. Peel and crush the garlic. Melt the butter in a small saucepan and add the sage and garlic. Heat gently for 1 minute, or until the garlic begins to sizzle. Remove from the heat and leave to infuse for a few minutes.
  2. Place the fish skin side up on a baking sheet and brush with a little of the sage butter. Heat the oven to 120°C and the grill to its highest setting.
  3. Peel the carrot, then, using a swivel peeler, shave the courgette and carrot into very thin, even ribbons. Trim the outer layers and green parts from the leek. Cut into 15 cm lengths, then cut each length into ribbons, roughly the same width as the courgette and carrot.
  4. Heat the oil in a deep-fat fryer, or one-third fill a deep, heavy saucepan and heat to about 194°C, or until a piece of bread browns in 25 seconds. Toss the vegetable ribbons in the seasoned flour. Deep-fry a few vegetable ribbons at a time; do not allow them to become too brown. As they cook, use a slotted spoon to lift them from the oil, and drain on kitchen paper. Sprinkle the ribbons with a little salt and keep warm in the low oven.
  5. Brush the fish with the infused butter again. Grill for 4–5 minutes until opaque, indicating it is cooked, basting with the sage butter as it grills.
  6. Lift the fish onto 4 plates and spoon over any cooking juices and sage butter. Serve with the deep-fried vegetable ribbons.

Note

  • Any firm white fish can be substituted for the John Dory. If preferred, you can pan-fry the fish, basting it with the sage butter as it cooks.
Tags:
Leiths School of food and wine
cookery course
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