John Dory

pan-fried fish with pesto

John Dory

4 6oz Portions of John Dory Fillet, Skin Intact

3 Peeled Shallots

¼ C of Extra Virgin Olive Oil

1 tsp of Honey

Pinch of Salt

Wheatberry Salad

2 Cups of Cooked Wheatberry

½ Cup of Roasted Chopped Pistachio Nuts

½ Cup of Diced White Onion

2 T of Butter

Salt to Taste

Basil Pistou

1 C of Basil Leaves

¼ C of Extra Virgin Olive Oil

2 Whole Raw Garlic Cloves

Wax Beans

2 C of blanched yellow wax beans

¼ C of sliced shallots

2 T of schmaltz

2 T of chopped fresh chervil

Salad

2 C of Peppercress

¼ C of Micro Basil

Extra Virgin Olive Oil to taste

Pinch of Salt

For the John Dory

Blend your shallots, oil, honey and salt in a blender until smooth.

In a mixing bowl, cover your John Dory filet with this shallot marinade (peeled shallots, honey, olive oil and salt) for up to 4 hours in the fridge.

For the Pistou

Add the basil leaves, garlic, extra virgin olive oil and salt to a blender and blend until smooth.

Reserve for later use.

For the Wheatberry Salad

Preheat your oven to 200F.

Over medium heat, sweat your diced white onions until soft.

Once your onions are soft, add your cooked wheatberry and pistachio nuts.

Season with salt to taste, mix until warm.

Once warm, place in an oven safe dish and hold, covered with aluminum foil, in an oven set at 200 degrees.

To Finish

Heat 2 large sauté pans over medium heat.

Season your John Dory filets with salt on both sides.

Add 1T of extra virgin olive oil to your first pan, and then the John Dory filets skin side down.

When the edges appear to be browning, turn your fish over and continue cooking.

After about 4 minutes on the flesh side, your fish should be cooked. Remove from the pan and hold on a plate.

In your second pan, add the schmaltz, then add your wax beans and shallots

Season the wax beans with salt to taste.

When the shallots and wax beans are hot, add your chervil and shut off the heat.

Grab a presentation plate and spoon on the basil pistou.

Add your wax beans and the wheat berry salad and, lay your cooked fish filets on top.

In a mixing bowl, mix together your peppercress and micro basil, oil and salt. Add a handful of this salad mix over each fish fillet

Serve and enjoy!

*For John’s Full Story, Click Here