Baked John Dory with Warm Saffron & Broighter Gold Vinaigrette
(Created by Andy Rea of Mourne Seafood Bar)
- 4 x 300g Whole John Dory, no head or fins, gutted and skinned
- Salt and Pepper
- 4 Shallots, finely chopped
- 4 Garlic Gloves, minced
- 1 Sprig Thyme
- 1 Bay Leaf
- 1 Glass White Wine
- 9 Strands Saffron
- 200ml Stock
- 200g Cherry Tomatoes, Halved and Seasoned with Salt
- 50ml Broighter Gold Rapeseed Oil
- 1 Lemon, Juices
- 80g Basil, chopped plus extra to garnish
1. Preheat oven to 225 degrees / Gas Mark 7
2. Season John Dory with salt and pepper, drizzle with a little Broighter Gold and place of roasting tray
3. In a medium saucepan over a low heat, add shallots, garlic, thyme, bay leaf, sea salt and pepper. Cook for 4 minutes until shallots are soft, then add wine and saffron, turn up the heat and reduce until almost evaporated, then add stock. Reduce the stock by three- quarters.
4. Remove from the heat. Add cherry tomatoes and rapeseed oil followed by the lemon juice and basil. Set aside.
5. Pop fish into the oven for 7 minutes, then spoon over the vinaigrette. Return to oven for 2 minutes, remove and finish with some fresh basil to garnish. Serve with asparagus or other seasonal veg.
Recipe taken from Food and wine Magazine July 2014
Photography Harry Weir