- 4 John Dory fillets
- 2 squid, cut into rings
- 2 egg whites
- ½tsp thyme, chopped
- Squeeze of lemon juice
- 1 Baby Gem lettuce, cut into quarters
- 100g butter, melted
- 8 slices of salami, 2mm thick
- Seasoning
- For the Salt ‘n’ Pepper Flour:
- 30g rice flour
- 1tsp Maldon salt
- 1tsp Five Spice
- 1tsp Schezwan pepper
- 1tsp thyme, finely chopped
- For the Devilled Crab:
- 100g brown crabmeat
- 5 drops Tabasco Sauce
- A pinch of celery salt
- 1tbsp tomato purée
- For the Pearl Barley ‘Risotto’:
- 10g marjoram, chopped
- 200g pearl barley, cooked
- 50ml whipping cream
- 50g Wensleydale cheese, crumbled
Fillet of North Sea John Dory with Thyme-fried Calamari, Pearl Barley ‘Risotto’ of Majoram, Buttered Lettuce and Devilled Crab
Andrew Pern
22nd September 2017
Fillet of North Sea John Dory with Thyme-fried Calamari, Pearl Barley ‘Risotto’ of Majoram, Buttered Lettuce and Devilled Crab
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Fillet of North Sea John Dory with Thyme-fried Calamari, Pearl Barley ‘Risotto’ of Majoram, Buttered Lettuce and Devilled Crab recipe a try in your kitchen? This is my recipe for Fillet of North Sea John Dory with Thyme-fried Calamari, Pearl Barley ‘Risotto’ of Majoram, Buttered Lettuce and Devilled Crab available from The Star Inn The Harbour - serves 4
Ingredients
Method
For the squid, first mix together the seasoned flour ingredients with the exception of the thyme in a food processor, sieve and add the thyme. Dip the squid rings into the beaten egg white, then into the flour to coat. Deep-fry in oil at 180ºC until golden. Drain, season and squeeze over a little lemon juice. Keep warm.
For the John Dory, brush the fillets with melted butter, season and place on a tray beneath a medium grill until the flesh is tender (approx 3 to 4 minutes).
For the Baby Gem, lightly brush the lettuce quarters with melted butter. Season and grill with the sliced salami for 2 to 3 minutes on the same tray as the John Dory fillets.
For the Devilled Crab, blitz together the ingredients in a food processor and decant into a squeezy bottle.
For the Pearl Barley ‘Risotto’, warm together the pearl barley, majoram, cream and cheese to a stiff consistency. Check seasoning.
To serve, place the Risotto on the plate with the grilled salami slices on top. Place the John Dory on top of the salami and the Baby Gem and Calamari alongside. Decorate the plate with ‘dots’ of Devilled Crab.
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