Grilled John Dory with Chimichurri butter, samphire & new potato salad.
Vegetables - New potatoes, Cornwall (Austen’s of Rochester)
Wine - Muga Blanco, White Rijoja, Spain. (Dickens house wine emporium)
Serves 2.
Ingredients:
- 2 × 500g John Dory or similar, Headed and trimmed.
- Chimichurri Butter
- 1kg Cornish New potatoes
- 100g Samphire
- 3 tbsp Mayonnaise
- 1 x Chicken Stock cube
- 1 x Lemon
- Butter, unsalted
Method :
Wash the potatoes, place in cold, salted water and bring to the boil. Turn down to a simmer for 10 mins until soft enough to poke with a fork easily.
Leave to cool or plunge into ice cold water until cold. Drain them.
In a saucepan, add 2 tbsp unsalted butter. When melted, add samphire and remove from heat. The samphire should wilt slightly.
Slice the potatoes in half and place them in a large mixing bowl with the Samphire, mayonnaise and the zest of half a lemon.
In a bowl, mix a stock cube with 20ml of boiling water to create a chicken “paste”. Add this into the mixing bowl and stir well.
Pat the John Dory dry and rub with Oil. Meanwhile melt the butter in a ramekin.
Place the fish over extremely hot coals for 8 minutes, LEAVE IT TO COOK! The caramelisation (mallard effect) will release the fish from the bars when it is ready.
Using a spatula or fish slice, flip the fish over to cook on the underside. Brush with the melted butter leavem, cooking for a further 8 minutes.
Once ready, season with salt & pepper, the zest & juice of half a lemon.
Serve witba Muga Blanco, white Rioja. £16.50/bottle