Pan Seared John Dory, Saute Shiitake Mushrooms, Baby Gem Puree, Samphire, Irish Seaweed
- Get a pot of salted boiling water on the gas for blanching vegetables
- Place the kelp in cold water for 30 minutes to rehydrate rinse and place in the fish stock very slowly bring up to 90 degrees and keep at this temperature for 10 minutes allow to cool then strain and reserve for later
- Have a bowl of ice water ready to cool the vegetables quickly and preserve colour and flavour
- Blanch the baby gem for 30 seconds and cool in the ice water, squeeze out excess water and roughly chop
- Blanch the samphire for 1 minute and cool in the ice water
- Pickle the dillisk in the kombucha vinegar.
- Saute the shallot until soft add the white wine and reduce by 50% add the fish stock & reduce by 50% add the cream and bring to the boil cook for 5 minutes allow to cool for 10 minutes reserving 150ml for the sauce, put the rest in a jug blender add the baby gem and blend to a fine puree.
- Heat up a non-stick pan
- Pat dry the skin of the fish and season the flesh side with salt and white pepper add a little oil to the pan and sear the fish skin side down applying pressure with a weight to keep the skin flat cook for 4-6 minutes until golden brown and crisp, add a knob of butter and allow to foam turn over and cook for 1 minute on the flesh side allow to rest.
- Add the mushrooms to the pan and saute with the butter for 3 minutes add the samphire and heat threw
- Arrange all the ingredients on the plate as shown finish with the pickled dillisk
- 1 large John Dory filleted 700-900g (ask your fishmonger to do this for you)
- 150g Samphire
- 150g Ballyhoura mountain shiitake mushrooms sliced
- 450ml fish stock
- 50g Dried Kelp Seaweed
- 50ml white wine
- 1 shallot diced
- 50ml cream
- 2 heads of baby gem lettuce
- 100g fresh Dillisk Seaweed washed
- 100ml Seaweed kombucha vinegar
- 25g butter
Luca De Marzio shares one of his pasta favourites; using fresh casarecce pasta and some deliciously fiery nduja sausage.