Name: Grilled Dorade with Pesto Sauce
Ingredients: 1 Whole dorade; about 800 g (1lb; ; 12oz) filleted; ; neatly in two; 2 tb Pesto; Few sprigs of thyme; 2 tb Fish stock; (2 to 3); 8 Baby globe artichokes; 1/2 Lemon; juice of; A little plain flour for coating; 3 tb Olive oil; 1 Clove garlic; peeled and crushed; 2 md Scallops; shelled, trimmed; ; and washed then; ; diced; 2 tb Fresh chopped chives; 2 tb Fresh chopped parsley; 1 Sprigs fresh tarragon; Sea salt and freshly ground black pepper; 1/4 Quantity of potato puree; (see separate; ; recipe)

The ultimate test of my understanding of the scriptural teaching is the amount of time I spend in prayer. As theology is ultimately the knowledge of God, the more theology I know, the more it should drive me to seek to know God. Not to know 'about' Him but to know Him! The whole object of salvation is to bring me to knowledge of God... If all my knowledge does not lead me to prayer there is something wrong somewhere.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood		Gordon, Ramsay’s, Passion	2	servings

INGREDIENTS

1		Whole dorade; about 800 g (1lb
		; 12oz) filleted
		; neatly in two
2	tb	Pesto
		Few sprigs of thyme
2	tb	Fish stock; (2 to 3)
8		Baby globe artichokes
1/2		Lemon; juice of
		A little plain flour for coating
3	tb	Olive oil
1		Clove garlic; peeled and crushed
2	md	Scallops; shelled, trimmed
		; and washed then
		; diced
2	tb	Fresh chopped chives
2	tb	Fresh chopped parsley
1		Sprigs fresh tarragon
		Sea salt and freshly ground black pepper
1/4		Quantity of potato puree; (see separate
		; recipe)

INSTRUCTIONS

Trim the dorade fillets neatly, then check for any fine pin bones and
remove these with tweezers.
Using the tip of a sharp knife, score the skin carefully a few times to
prevent the fish from curling as it cooks. Pick the leaf flowers off one of
the thyme sprigs and scatter over the flesh. Cover and chill.
Have ready the potato pur.e, pesto and fish stock. Reheat the pur.e and
keep warm. Thin down the pesto with the fish stock and set aside.
Snap off the stalks and pull off all the leaves from the artichokes,
trimming down to the chokes and the hearts. Remove and discard the hairy
chokes then slice the hearts. Drop the slices into a bowl of cold water
with some lemon juice added to stop them from turning brown. Place the
flour in a bowl and season well. Drain the artichoke slices, pat dry and
toss in the flour to coat lightly.
Heat a little of the oil in a non stick frying pan and saut. the artichokes
with the garlic until just tender. Season lightly then remove and keep
warm. Wipe the pan clean using kitchen paper towels and heat a little more
of the oil until very hot, then quickly saut. the diced scallops until
crisp, this should take no more than 1 minute. Remove and keep warm.
Reaheat the pan with the remaining oil. Season the dorade and then place
skin side down in the hot pan. Cook the fish for about 5 minutes or until
almost done (it should be slightly springy and the skin crisp) then turn
over and cook the flesh for about 2 minutes.
To serve, heat the pesto. Mix the chives into the potato pur.e and spoon
onto the centre of each plate. Pour the pesto around the potato and
sprinkle the diced, fried scallops and artichoke slices over the sauce.
Arrange the fish on top of the potato, garnish with sprigs of tarragon and
thyme and sprinkle over the chopped parsley.
Converted by MC_Buster.
Per serving: 200 Calories (kcal); 21g Total Fat; (91% calories from fat);
2g Protein; 3g Carbohydrate; 4mg Cholesterol; 32mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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