John Dory with Leek and Lardons and a Warm Hazelnut Dressing

This dish of John Dory with Leek and Lardons and a Warm Hazelnut Dressing combines glorious flavours. The leeks are barbecued and the dressing is what makes this dish different...onion, parsley, mustard, oyster sauce, nut oil, vinegar, lemon juice lardon fat, and hazelnuts.

Ingredients

4 x 200g John Dory fillets
4 large leeks
25ml olive oil
200g lardons
1 shallot, finely diced
1 small bunch parsley, chopped
1 tbsp Dijon mustard
2 tbsp oyster sauce
1 tbsp sherry vinegar
1 lemon, juice only
1 tbsp hazelnut oil
1 tbsp olive oil
100g hazelnuts

Method

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Heat a BBQ until hot and the coals are white
Place the leeks directly onto the hot coals, cook for 8 minutes, turning them halfway through the cook until it has charred all over.
Place the fish onto a hot fry pan with oil, and then cook for 2 minutes. Flip over, add a knob of butter, and repeat.
Fry the lardons in oil for 5 to 6 minutes until they are crisp, drain the fat into a large bowl, then toast the nuts. Then mix the onion, parsley, mustard, oyster sauce, nut oil, vinegar and lemon juice with the lardon fat, and finish with the nuts.
Remove the charred outer leaf of the leeks, then slice and pop onto a platter. Sprinkle over the lardons and spoon over the dressing, then top with the fish.

Ingredients

4 x 200g John Dory fillets
4 large leeks
25ml olive oil
200g lardons
1 shallot, finely diced
1 small bunch parsley, chopped
1 tbsp Dijon mustard
2 tbsp oyster sauce
1 tbsp sherry vinegar
1 lemon, juice only
1 tbsp hazelnut oil
1 tbsp olive oil
100g hazelnuts

Method

Heat a BBQ until hot and the coals are white
Place the leeks directly onto the hot coals, cook for 8 minutes, turning them halfway through the cook until it has charred all over.
Place the fish onto a hot fry pan with oil, and then cook for 2 minutes. Flip over, add a knob of butter, and repeat.
Fry the lardons in oil for 5 to 6 minutes until they are crisp, drain the fat into a large bowl, then toast the nuts. Then mix the onion, parsley, mustard, oyster sauce, nut oil, vinegar and lemon juice with the lardon fat, and finish with the nuts.
Remove the charred outer leaf of the leeks, then slice and pop onto a platter. Sprinkle over the lardons and spoon over the dressing, then top with the fish.