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Pan-fried John Dory, roasted lobster tail and smoked trout

21 September 2006

INGREDIENTS
(serves four)
1 x 1kg John Dory
4 salsify sticks
Lemon
100g fresh peas
200ml shellfish stock
100ml milk
50g unsalted butter
Sea salt and milled pepper
Olive oil for frying
Half a lobster
Chervil
Tarragon
Thyme
Lemon juice
1 smoked trout

METHOD Fillet and skin the John Dory and then cut the fillets into equal sized pieces. Wash and peel the salsify and then cut into batons and cook in salted water and lemon until tender, remove from the heat and refresh.

Blanch and refresh the peas. Bring the shellfish stock to the boil and add the milk and butter, season and foam with a hand blender.

Heat a large non-stick pan, add olive oil and the lobster, place the herbs in with the lobster and roast in a moderate oven for four minutes, turn and baste the lobster and return to the oven for another four minutes. Take the lobster out of the oven and leave to rest for two minutes then remove the meat from the shell.

Pan-fry the John Dory in hot olive oil until golden. Finish with butter and season with lemon juice and sea salt. Quickly sear the trout, then fillet and season with lemon and pepper. Reserve.

Reheat the peas and the salsify in emulsion. Serve as per picture, and sauce with the shellfish foam over
and around the fish.

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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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