John Dory and scallops with a saffron sauce
A WORD FROM THE CHEF
John Dory is a fish with a bright white flesh that is sweet and meaty in texture.
INGREDIENTS
(Serves 4)
1kg John Dory
Eight fresh scallops
500g fennel
500g onions
80g sugar
80ml white wine vinegar
350ml orange juice
20g salmon roe
2g saffron strands
80g samphire
100ml cream
20ml white wine
50g onion
50g leeks
One star anise
10g fennel seeds
METHOD
Ask your fishmonger to fillet the John Dory for you, keep the bones to make your stock, we remove the roe from the scallop leaving just the white flesh.
Wash off your fish bones in cold water add the 50g of onions and leeks, star anise and fennel seeds.
Cover the bones in cold water and bring to a gentle boil and simmer for 25 minutes. Allow the stock to sit and infuse for about one hour before passing through a fine sieve.
To make the fennel marmalade, finely slice the fennel and onion and place in a large pot and sweat until soft. Then add the orange juice, white wine vinegar and sugar then continue to cook until the liquid has evaporated.
For the sauce reduce 750ml of fish stock by 3/4 add the cream, reboil and reduce slightly. Pass through a fine sieve and leave to one side.
Prepare the samphire by picking nice tips try to avoid the woody tough base of the samphire.
Dry your fish on a clean J cloth and season with salt and pepper.
Fry the John Dory skin side down and put a little pressure on the fish to prevent it from curling up.
Fry the scallops on both sides until cooked.
Heat the fennel marmalade.
In a small saucepan, add the saffron and heat it slightly then add the white wine reduce then add the fish sauce you made earlier. Finally add the salmon roe and samphire to your sauce and arrange as shown in the picture.
Tip
If the John Dory is large it will need two or three minutes in the oven to cook through.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.
The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.
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