Recipes, Main eventsMike PittsJanuary 22, 2021fish, clams, seafood

John Dory with Vermouth clams

Recipes, Main eventsMike PittsJanuary 22, 2021fish, clams, seafood

I’ve long been told John Dory is the superior culinary fish and wanted to create a dish to really show it off. Buying a whole one, the fishmonger persuaded me to cook it whole, rather than as fillets and it certainly pays off: each side the cooked fillets slide off the robust bones in three beautiful pieces. For maximum richness it is served on a thick, golden, buttery Vermouth broth of clams and leeks.

Step 1 - Bake the fish

Preheat the oven to 180 C.
Season the fish with salt and pepper and stuff the cavity with parsley, butter (50g) and slices of lemon.
Place on a large piece of lightly oiled foil and form a parcel around the fish.
Bake for ~30 min until the flesh is translucent and the skin slides off easily.

Step 2 - Prepare the sauce

Saute the shallots and garlic in a little vegetable oil over a high heat.
After 1 minute add the clams and the vermouth cover with a lid.
After 2 to 3 minutes all the clams should have opened. Drain reserving the clam juice, which should be filtered through muslin into a clean bowl.
When slightly cooled, remove the clams from their shells and place back into the warm clam juice.
In a fresh pan gently fry the sliced leeks in 100g of butter along with the saffron until soft.
Add the clams and their juice cooking gently for a further 5 minutes before seasoning to taste and stirring through 50g of cold, diced butter.

Step 3 - Assemble the dish

While the fish rests for 5 minutes, chop more fresh parsley and stir through the sauce.
Pour the sauce into the base of warmed serving bowls.
Peel the skin of each side of the cooked John Dory and ease the pieces of fish off with a fish slice or spatula. Place them gently on the sauce.
Serve with crusty bread.