November 2022 - Jason’s Seared John Dory with Burnt Sprouts, Plum Sauce, Parsnip Puree and Tuffled Sprout Tops
For 4 portions
Ingredients from HFM
1 x Sprout Stalk with Top
2 x Plums
1 x Large Dirty Parsnip (500g-600g)
1 x Bottle Truffle Oil (Optional)
Maldon Sea Salt
Organic Black Peppercorns
Extra Virgin Olive Oil
Ingredients from other suppliers
125g x Butter
4 x John Dory Fillets
Method
Take the Sprouts off the stalk and trim the outer leaves, reserve the medium sizes for this recipe and keep the rest for another meal
Cut all the reserved sprouts in half and boil or steam for 5-7 minutes, then refresh in ice cold water. When cold, drain and dress with olive oil, then save for later
De-stone the plums and chop into eight, then put in a small lidded saucepan with 50ml water. Simmer on a low heat for about 15 minutes or until softened and broken down. Allow to cool then puree in a blender and save for later
Peel and chop the parsnip and boil for 25 minutes until very soft. Drain then puree in a blender with 75g butter, season to taste
Finely shred the leaves from the spout top, heat 25g of butter in a heavy based saucepan and add the shredded leaves. Stir for two minutes ensuring all strands are dressed with butter and starting to soften, then add a drizzle of truffle oil (optional)
Heat a saute pan on a medium heat, add a drizzle of oil then add the John Dory fillets skin side down. Add the remaining butter and baste the fillets. Turn the fillets over after the skin starts to crisp, then after thirty seconds remove from the pan and wrap in foil to keep warm while they rest
Clean the saute pan and but back on a high heat, then add the dressed sprouts cut side down. when they start to burn and blacken, turn each half and blacken the other side.
Reheat all the accompaniments
Drag a spoonful of plum sauce across each plate and serve the sprouts on top
Drag a spoonful of parsnip puree across each plate
Divide the shredded sprout tops between each plate and serve the fillets of John Dory on top
Dress the plates with a drizzle of olive oil and serve
