John Dory is one of my favourite fish, its super delicate and perfect for a summers evening.
- 1x John Dory Fillet
- 8 Asparagus Tips
- 50g Samphire
- 1 Small Carrot
- 25ml Cider Vinegar
- ½ tsp Sugar
- 4 slices Prosciutto
Start off with the carrot. I had one of those jazzy julienne peelers that cuts the carrot into thin strips, you can use a spiralizer or a normal peeler and have slightly larger strips. Once you’ve cut your carrot in a bowl mix it with the vinegar and sugar and leave to one side.
In some boiling water, cook the asparagus and samphire. While that’s doing its thing, drizzle a little lil in a cold pan and add the fish skin side down. Put the pan on the highest heat and alow the pan to heat up with the fish in it. As the fish cooks you will see the colour change on the flesh side. After about 3 minutes turn the fish and finish cooking.
Leave the fish to rest and in the same pan crisp the prosciutto. Once crisp chop it into (for want of a better word) shards. Finally drain the asparagus, samphire and carrot. Scatter the veg on a plate along with the prosciutto before laying the fish on top.