John Dory with Clams and a White Wine Sauce
John Dory with clams in a buttery white wine sauce, served with asparagus, samphire, and crispy beer-battered lobster. Fresh, coastal flavours with a touch of indulgence.
Ingredients
- 2 fillets John Dory
- 25g butter
- 1 tbsp vegetable oil
- Salt and pepper
Sauce
- 150g butter
- 1 shallot, diced
- 2 cloves garlic, crushed
- 50ml white wine
- 100g samphire
- 1 small bunch chervil and chives, chopped
- 400g clams
- 100g asparagus spears
Batter
- 15g fresh yeast
- Pinch of salt
- Pinch of sugar
- 200ml beer
- 1 tsp cider vinegar
- 200g plain flour
- 1 lobster tail and claw meat
- A handful of samphire
Method
Whisk the ingredients together for the batter and leave to prove for 1 hour.
Brush a tray with a little butter, pop on the fish, season and put in the oven for 5 to 6 minutes.
For the clams, sweat the shallot and garlic in a little butter, add the clams and a splash of wine until open, strain and keep the liquor.
In a pan, add the cooking liquor, bring to the boil and finish with butter to make the sauce. Pop in the clams and finish with the herbs. Sweat the asparagus and samphire in a little butter and water.
Heat a deep fat fryer to 180c, coat the lobster in batter and deep fry for 2 to 3 minutes until crisp. Coat the samphire in batter and fry for 1 minute, drain.
To serve, sit the fish on a plate, spoon over the sauce, veg and clams, top with the lobster and samphire.
Ingredients
- 2 fillets John Dory
- 25g butter
- 1 tbsp vegetable oil
- Salt and pepper
Sauce
- 150g butter
- 1 shallot, diced
- 2 cloves garlic, crushed
- 50ml white wine
- 100g samphire
- 1 small bunch chervil and chives, chopped
- 400g clams
- 100g asparagus spears
Batter
- 15g fresh yeast
- Pinch of salt
- Pinch of sugar
- 200ml beer
- 1 tsp cider vinegar
- 200g plain flour
- 1 lobster tail and claw meat
- A handful of samphire
Method
Whisk the ingredients together for the batter and leave to prove for 1 hour.
Brush a tray with a little butter, pop on the fish, season and put in the oven for 5 to 6 minutes.
For the clams, sweat the shallot and garlic in a little butter, add the clams and a splash of wine until open, strain and keep the liquor.
In a pan, add the cooking liquor, bring to the boil and finish with butter to make the sauce. Pop in the clams and finish with the herbs. Sweat the asparagus and samphire in a little butter and water.
Heat a deep fat fryer to 180c, coat the lobster in batter and deep fry for 2 to 3 minutes until crisp. Coat the samphire in batter and fry for 1 minute, drain.
To serve, sit the fish on a plate, spoon over the sauce, veg and clams, top with the lobster and samphire.
