Ingredients

  • 150g caster sugar
  • 600 ml  double cream
  • 2 lemons, zested and juiced

To serve

  • 2 lemons
  • 100g caster sugar
John Dory
  • 1 k john dory filleted
  • 1 lemon 1/2d
  • 200g mixed Sea veg
  • Bergamot
  • Knob of butter
  • For the sauce
  • 100g butter diced
  • 1 lemon segmented and zested and juiced

Method

Lemon Posset

  1. Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest. Take off the heat it should be thickened. Chill for 4 hours. Or overnight.
  2. To make the candied lemon peel the outer with a potato peeler then cut into fine long juliennes strips pop in a pan of boiling water with ½ the sugar cook for 5 minutes drain then roll in caster sugar.
  3. To serve top the possets with candied rind.

John Dory

  1. Heat a BBQ until hot and the coals are white.
  2. Place the fish onto a buttered tray season dot with lemon 1/2s roast in the oven for 4 to 5 minutes.
  3. To make the sauce heat the butter to nut brown add the sea vegetable’s  lemon segments juice and zest. Season.
  4. To serve pop the fish onto a plate top with sauce.

Ingredients

  • 150g caster sugar
  • 600 ml  double cream
  • 2 lemons, zested and juiced

To serve

  • 2 lemons
  • 100g caster sugar
John Dory
  • 1 k john dory filleted
  • 1 lemon 1/2d
  • 200g mixed Sea veg
  • Bergamot
  • Knob of butter
  • For the sauce
  • 100g butter diced
  • 1 lemon segmented and zested and juiced

Method

Lemon Posset

  1. Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest. Take off the heat it should be thickened. Chill for 4 hours. Or overnight.
  2. To make the candied lemon peel the outer with a potato peeler then cut into fine long juliennes strips pop in a pan of boiling water with ½ the sugar cook for 5 minutes drain then roll in caster sugar.
  3. To serve top the possets with candied rind.

John Dory

  1. Heat a BBQ until hot and the coals are white.
  2. Place the fish onto a buttered tray season dot with lemon 1/2s roast in the oven for 4 to 5 minutes.
  3. To make the sauce heat the butter to nut brown add the sea vegetable’s  lemon segments juice and zest. Season.
  4. To serve pop the fish onto a plate top with sauce.