Serves Serves 4
Fish Type John Dory
Author Ben Tunnicliffe
4x 5/6oz skinless fillets of John Dory
4 (tennis ball sized) floury potatoes, scrubbed but not peeled
8oz Swiss Chard, stems removed and finely chopped and roughly chop the leaves
2 shallots, peeled and finely diced
2 cloves garlic, peeled and finely diced
12 anchovies, sliced into 3 or 4 pieces lengthways
3 oranges (blood or Seville when available) juiced and zest
4 fl oz good quality white wine vinegar
½ tsp sugar
1 bay leaf
1 sprig thyme
2 fl oz extra virgin olive oil
1 egg yolk
Bring the potatoes to the boil in salted water then turn down to a simmer and cook until just tender. When they are cool enough to handle, peel away the skin and slice each potato into 3 even slices and set aside until needed.
Put the juice and the zest of the oranges into a saucepan and reduce by boiling to about 2 tablespoons.
Reduce the vinegar in the same way with the torn bay leaf, thyme, peppercorns and sugar until reduced by two thirds. Mix with the reduced orange and set aside until needed.
Melt the butter over a gentle heat and set aside to cool until tepid. Put a pan of water on to boil.
In a large frying pan or two smaller ones, heat some oil until hot but not smoking and add the sliced potatoes in one layer, adding some small knobs of butter and salt and pepper. When the potatoes turn golden brown, put them on a kitchen roll lined tray to keep warm in the oven, and continue cooking the remainder of the potatoes.
When the butter is ready to use, put the egg yolk, vinegar and orange mix, some seasoning and 2 tbsp water into a bowl and whisk over the pan of now simmering water until thick and voluminous. Remove from the heat and, with somebodies help, slowly pour the butter into the centre and continue to whisk until all the butter is incorporated. Cover and keep warm.
Heat some oil in a large saucepan adding the shallots, garlic, and swiss chard stalks. Cook over a medium heat until soft. Gradually add the leaves and wilt. Remove from the heat and season.
Now cook the John Dory. Either put it onto an oiled or buttered tray and grill under a red hot grill for a few minutes until just cooked. Alternatively, heat some oil in a frying pan and fry until just golden on both sides.
Arrange the potatoes on the plates, spoon on the swiss chard, scatter over the anchovy slices, sit the fish on top and spoon over the hollandaise.