Michel Roux Jr's fillet of John Dory with coconut and lime salad recipe
Michelin-starred chef Michel Roux Jr. has developed 10 mouth-watering recipes to suit every taste, to celebrate being part of Samsung's 'Club Des Chefs'.
Ingredients
- 1 John Dory weighing about 900g
- 1 coconut
- 1 tbsp caster sugar
- 1 bulb of fennel
- 2 limes
- 2 spring onions
- 2 bunches of opal basil
- 30 ml light olive oil
- 1 John Dory weighing about 900g
- 1 coconut
- 1 tbsp caster sugar
- 1 bulb of fennel
- 2 limes
- 2 spring onions
- 2 bunches of opal basil
- 1.1 fl oz light olive oil
- 1 John Dory weighing about 900g
- 1 coconut
- 1 tbsp caster sugar
- 1 bulb of fennel
- 2 limes
- 2 spring onions
- 2 bunches of opal basil
- 0.1 cup light olive oil
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
1) Fillet the John Dory, remove the skin – the fishmonger can do this if you ask. Divide each fillet into nine portions.
2) Crack the coconut with a mallet or the back of a cleaver, taking care to collect the juice. Finely grate half the coconut flesh into the juice and add the caster sugar. Cover and refrigerate for one hour, then press through a muslin cloth to get a fine coconut cream. If there is no juice or very little in the coconut, add a little water.
3) Using a Japanese vegetable slicer, cut the rest of the coconut and the fennel into very thin slices. Peel the limes with a paring knife and split them into segments. Thinly slice the spring onions. Lightly toss the fennel, coconut, spring onion and most of the basil (save some for decoration) with the lime segments, olive oil, salt and pepper.
4) In a scalding hot non-stick pan smeared with olive oil, sear the seasoned John Dory on both sides until golden but still ‘pink’ inside.
5) To assemble the dish, pour some coconut cream on to each plate, add some fennel salad and three pieces of fish. Top with a little more salad and a basil leaf or two.
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