John Dory with New Potatoes and Orange, Fennel and Caper Salad

John Dory with New Potatoes and Orange, Fennel and Caper Salad

by calum
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John Dory with New Potatoes and Orange, Fennel and Caper Salad

Nice gentle treatment of what is quite a delicate flavoured fish
Course Main Course
Cuisine British, French
Recipe Type Fish
Servings 4 people

Ingredients

New Potatoes

  • 500 g Baby New Potatoes
  • 8 cloves Garlic
  • 1 sprig fresh thyme
  • 60 g butter cubed
  • ½ tsp Maldon Salt

John Dory

  • 4 John Dory fillets
  • 40 g butter
  • 2 Banana Shallot finely diced
  • 1 Lemon
  • 1 tsp Capers

Fennel and caper salad

  • 2 fennel bulbs finely sliced  (set aside in a bowl of ice cold water)
  • 3 Tangerines two peeled and one juiced
  • 2 tsp Baby Capers
  • 1 bunch Fresh Dill chopped
  • 3 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar

Instructions

New Potatoes

  • Preheat oven to 220°C / Fan 200˚C.
  • Cut four squares of foil and four matching squares of baking parchment, so about 40 cm a side … but is will be dictated by the rolls of foil and parchment you have
  • Take one sheet of baking parchment, and place on top of a square of foil, and then fold in half. Repeat for each piece so that you have 4 folded squares.
  • Unfold each of the pieces of parchment and foil, and place a quarter of the potatoes on one side of each of the squares. Add two cloves of the garlic into each package, with a sprig of the fresh thyme. Season with a little salt and pepper, and place some butter slices on top.
  • Fold the foil and parchment over the top of the potatoes, then fold over each edge, working your way all around, folding lengths of 4cm. You can overlap the edges and the finished parcel should be a semi-circle shape.
  • Make sure all edges are firmly pressed down so that no steam can escape – you can use a knife handle to ensure that the parcels are secured.

John Dory

  • Cut two squares of foil and two matching squares of baking parchment, so about 40 cm a side. Take one sheet of baking parchment, and place on top of a square of foil, and then fold in half. Repeat for each piece so that you have 4 folded squares.
  • Add the butter to a pan over a low heat and gently fry the shallots. Once softened add the vest of one lemon.
  • Split the onions between the two pieces of parchment. Add two John Dory fillets to each parchment along with butter from the pan. Also add half a teaspoon of capers to each parcel.
  • Season well and then add a slice of lemon on top of each fillet. Seal as you did for the potatoes

Fennel and caper salad

  • For the fennel and caper salad, drain the fennel thoroughly and place onto a platter.
  • Peel and slice two tangerines and add to the platter. Add the capers and one-third of the dill.
  • To make the dressing, place the Tangerine juice into a small bowl and add the oil, white wine vinegar and the remaining dill. Whisk until well combined. Drizzle the dressing over the fennel and orange salad and mix well

Making Your Dinner

  • The potatoes will take about 40 mins in the oven, the fish about 20. So put the potatoes int he oven and add the fish 20 mins later

Notes

The New Potato part of the recipe came from here https://www.seasonalspuds.com/recipes/new-potatoes-en-papillotte