Marinated John Dory with sea buckthorn and wild fennel

Marinated John Dory with sea buckthorn and wild fennel

By
From
British Seafood
Serves
4
Photographer
David Loftus

John Dory, like many other fish, is lovely eaten raw if it’s very fresh. Instead of the typical citrusy dressing I’m using sea buckthorn, a wild berry that grows by the water’s edge close to our restaurant. Its sharp taste – a cross between orange and passionfruit – is perfect for the marinade. Wild fennel, which grows locally too, lends a special quality. You can buy sea buckthorn juice online or from healthfood shops.

Ingredients

Quantity Ingredient
2 john dory, filleted and skinned
50ml sea buckthorn juice
2 tablespoons honey
1 small shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 teaspoon english mustard
100ml sunflower oil
2 fennel bulbs, trimmed
3 teaspoons wild fennel or fennel herb, chopped
mustard cress, to garnish
olive oil, to drizzle
cornish sea salt
freshly ground black pepper

Method

  1. Using a very sharp knife, cut the fish into very fine slices and arrange them on a platter, overlapping them as little as possible.
  2. For the marinade, whisk the sea buckthorn juice, honey, shallot, garlic and mustard together in a bowl. Slowly, drop by drop, whisk in the sunflower oil until it is all incorporated, then season with a pinch of salt.
  3. Spoon most of the dressing evenly over the fish, making sure you cover each piece; reserve a little of the dressing for the shaved fennel. Cover the fish and leave to marinate in the fridge for 1 hour.
  4. In the meantime, finely slice the fennel bulbs into wafer-thin slivers, using a mandolin if you have one. Toss with the remaining dressing.
  5. Sprinkle the wild fennel or herb over the marinated fish and then scatter the fennel slivers over the top. Finish with the mustard cress and a drizzle of olive oil.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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