John Dory with curry sauce, cabbage and shallots

John Dory with curry sauce, cabbage and shallots

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Using a mayonnaise-based sauce is a good way to get flavours into a dish without overpowering the taste of the fish. John Dory has a lovely delicate flavour, which is enhanced here by a subtle, fresh-tasting curry sauce. Buttery cabbage and shallots contrast the moist texture of the fish beautifully.

Ingredients

Quantity Ingredient
2 john dory, gutted, filleted, skinned and pin-boned
1 savoy or hispi cabbage
75g unsalted butter
2 large banana shallots, peeled and thinly sliced
cornish sea salt

Curry sauce

Quantity Ingredient
2 medium egg yolks
1 teaspoon mild curry powder
3 teaspoons white wine vinegar
200ml sunflower oil
75ml apple juice

To serve

Quantity Ingredient
Curry oil

Method

  1. Bring a large pan of lightly salted water to the boil. Remove and set aside 12 large outer leaves from the cabbage; halve, core and shred the rest.
  2. Add the whole cabbage leaves to the boiling water and blanch for 2 minutes. Remove and drain thoroughly, then plunge into ice-cold water to refresh, then drain and set aside.
  3. Heat the butter in a pan over a medium heat. When hot, add the shallots and shredded cabbage and cook for 3 minutes to soften, then tip onto a tray, spread out and leave to cool.
  4. Lay a sheet of cling film on your work surface. Lay the cabbage leaves out on the cling film, overlapping them slightly to form a sheet. Spread the shredded cabbage and shallots evenly on top, then roll up to form a sausage and wrap tightly in the cling film, twisting the ends to secure. Pierce the cling film with the tip of a knife to release any excess water, then chill the cabbage for 2 hours.
  5. To make the curry sauce, beat the egg yolks, curry powder, ½ teaspoon of salt and the wine vinegar together in a bowl, then slowly whisk in the oil, drop by drop to begin with, then in a steady stream to make a smooth, thick mayonnaise. Stir in the apple juice until evenly combined, then taste and adjust the seasoning.
  6. Heat your oven to 180°C. Heat your grill to its highest setting and oil a grill tray. Season the fish with salt and place skin side up on the grill tray.
  7. Slice the cabbage roll carefully into 4 even lengths and remove the cling film. Place the cabbage rolls on a lined baking tray and warm through in the oven for 5 minutes or so.
  8. Meanwhile, place the fish under the grill for 6 minutes or until just cooked. Gently warm the sauce in a pan until it just starts to steam, then take it off the heat and give it a good whisk.
  9. When the fish is ready, spoon the sauce into warm deep plates. Add a cabbage roll and a fish fillet to each and finish with a drizzle of curry oil.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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