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Pan-fried john dory on noodles with a salmon and lime salad – by Tessa Bramley

11 September 2006

INGREDIENTS

(serves four)

For the oil Zest of 1 lemon
1 jalapeño chilli split
1 litre extra virginolive oil
Salt and pepper
Pinch of sugar

For the fish and noodles Fillets from a 1.8kg John Dory
Salt and pepper
Flour
Olive oil
3 spring onions finely sliced
60g fresh saffron noodles cooked

For the salad (per portion)
2 handfuls of rocket
Juice and zest of ½ lime mixed with sugar
½ a small dessert pear thinly sliced
¼ jalapeño chilli seeds removed and chopped
8 sugar snaps cut obliquely in fine strips
¼ small cucumber centre removed and cut into fine julienne
60g salmon fillet marinated overnight in rock salt sugar and ground mixed peppercorns and thinly sliced
Chives cut into sticks

METHOD

To make the lemon and chilli oil infuse lemon zest and chilli in olive oil overnight and season with salt pepper and sugar.

Remove fillets from fish season underside lightly and dust skin side with a little flour. In a cast iron pan fry fish skin side down in olive oil until golden. Transfer to a baking dish and cook in a preheated oven for four to five minutes then leave in a warm place.

Lightly fry spring onions in a little oil add cooked noodles heat through and season. For the salad toss together rocket lime juice and zest pear chilli sugar snaps and cucumber. Fold in the salmon.

To serve put noodles to one side of plate sit a John Dory fillet on top and garnish with a couple of chives. Arrange salad to the side and drizzle lemon and chilli oil around.

Tessa Bramley

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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