| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Can’t, Stand, The, Heat |
1 |
servings |
INGREDIENTS
| 1 |
|
Fillets John Dory or similar fish |
|
|
Jersey Royal potatoes |
|
|
Chopped black olives and chives |
|
|
Fresh herbs |
|
|
Lemon juice |
|
|
Olive oil |
|
|
Tomatoes |
|
|
Chives |
|
|
Garlic |
|
|
Shallots |
|
|
Bouquet garni |
|
|
Olive oil |
|
|
Shallots |
|
|
Salt |
|
|
Thyme |
|
|
Bay leaf |
INSTRUCTIONS
TOMATO PUREE AND CONCASSE
SHALLOT CONFIT
Boil the Jersey Royal potatoes until tender, cool, peel and place in a
large bowl. Gently heat two tbsp. of olive oil, pour over the potatoes and
crush with a fork until chunky.
Mix in Tomato Concasse, the Shallot Confit, half the chopped black olives
and chives into a small saucepan. Heat just before serving. Cut the fillets
of fish into diamond shapes and lightly fry in olive oil until golden.
Press potato mixture into small rounds on a serving plate, top with the
cooked fish. Bring the sauce to the boil, spoon around each mound and
serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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