Frank's fish dish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.