Pan Fried John Dory with Wild Garlic & Hazelnut Crust, Squid Ink Risotto with Sauteed Samphire, Cockles & Broad Beans

By Head Chef, Tony Shaw

Squid Ink Risotto

  • 200g risotto rice
  • 8g squid ink
  • ½ onion, finely diced
  • 2 cloves crushed garlic
  • Small glass white wine
  • 1 litre vegetable stock
  • Handful of fresh peas
  • 1 tablespoon mascarpone
  • Knob of butter
  • Salt & pepper

Start by sweating off the onion and garlic in a pan with a knob of butter for 3 minutes until soft.  Add the white wine and reduce by half.  Add the rice and peas, turn down the heat then add the vegetable stock, little by little until it has all absorbed in the rice, leaving it with a bite.  Mix in the squid ink and mascarpone and put aside until needed.

Wild Garlic & hazelnut crust

  • 50g  wild garlic (when not in season use fresh herbs eg.basil, parsley and coriander).
  • 100g  bread  crumbs
  • 1 teaspoon whole grain mustard
  • 20g grated parmesan
  • 30g chopped hazelnuts
  • ½ lemon zest and juice
  • 50g soft butter
  • Salt & pepper

Put all the ingredients except the butter into a food processor and blend for two minutes until you have a green paste.  Add the butter and seasoning.  Spread out onto a piece of baking parchment nice and thin, into the shape of a big square.  Leave in the fridge for two hours until hard, then slice the squares into the shape of the fish and put aside.

Sautéed samphire with cockles and broad beans

  •  50g broad beans
  •  50g pickled samphire grass
  •  2 dozen cooked cockles in shells
  •  Knob of butter

Pod the broad beans and blanch for two minutes in salted boiling water.  Refresh in iced water to keep the colour.  Sauté the broad beans and samphire grass in a pan with a little butter until samphire is soft.  Add the cockles (some in shell and some without) and heat through.

Pan Fry John Dory

  •  6 x 60z John Dory fillets with skin
  •  Splash of oil
  •  Knob of butter
  •  Sea salt & pepper

In a non stick frying pan heat a splash of oil.  Add the fish skin side down with a little sea salt and pepper for 2 minutes.  Add a knob of butter to get a bit of colour.  Flip over to finish for a further 1 minute.    Finish by putting your already made crust on the fish and place under the grill until brown.

You are now ready to plate all the cooked ingredients as you wish.