Fillet of John Dory with a wild mushroom arancini, roasted butternut squash puree, crispy pancetta, sautéed pied de bleu and chargrilled baby leeks

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P1010855

Fillet of John Dory with a wild mushroom arancini, roasted butternut squash puree, crispy pancetta, sauteed Pied de Bleu and chargrilled baby leeks by Tony Shaw, Head Chef

Ingredients

10 oz fillet of John Dory per person

1 slice of pancetta per person

Two baby leeks per person

100g Pied de Bleu

Sea salt & ground black pepper

Olive oil

 ARANCINI (rice balls)

6oz risotto rice

200ml vegetable stock

1 diced onion

2 garlic cloves

1lb button mushrooms

100g bread crumbs

50g flour

3 eggs

1 cup of white wine

Knob of butter

BUTTERNUT SQUASH PUREE

1 peeled and diced squash

½ diced onion

2 garlic cloves

200ml vegetable stock

Knob of butter

Drop of double cream

Fresh thyme

Method

First make the Arancini: Start by sweating off ½ of the diced onion and 1 clove crushed garlic in a pan with a knob of butter. Add the white wine and reduce by half and slowly add the stock until the rice is cooked (should take about 15 minutes), leave to cool. Put the button mushrooms in a blender and blend until you have a mushroom crumb. In a separate frying pan add the mushroom crumb with the remainder of the onion and a crushed garlic clove and cook off until all of the natural water has been cooked out. Add to the rice mixture, and roll into even sized balls. To finish, coat the balls in the flour, then the egg and finally the breadcrumbs, and put aside ready for cooking.

Squash puree
Sweat the onion and garlic for one minutes until soft in a pan with butter. Add the squash and thyme and cover with the vegetable stock. Cook for 20minutes until you can crush with a form. Drain the stock and put the cooked squash in to a food processor and blend. Finish off with the cream and put aside.

Crispy Pancetta
Ask for pancetta from your local butcher to be thinly sliced. Press the pancetta between two metal trays and cook for 5 minutes until crispy in an over at 290°. , Set aside still sandwiched between the trays (this will keep the pancetta flat as it cools).

Pied de bleu
Dust all the soil off with a cloth then trim the bottom ends off. Put a knob of butter in a hot frying pan and cook for 5 minutes until golden brown.

Chargrilled baby leeks
Trim and clean the leeks of all the grit. Blanch in boiling water for 3 mins. Strain and cool down in iced water. Dry off and char in a hot griddle pan and set aside

John Dory
In a hot frying pan put the seasoned John Dory fillet skin side down for 3 minutes until three quarters cooked, then turn over and cook for a further 1 minute, until just cooked in the middle..

Cook the Arancini
While the John Dory is cooking, deep fry the arancini at 180° until golden brown

YOU are now ready to assemble the dish

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