JOHN DORY FILLETS SEARED IN INDIAN PASTRY WITH TOMATO CARDAMOM SAUCE
**Editor's note:** _The recipe and introductory text below are excerpted from chef Neil Perry's book_ Rockpool. _Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures - with as much accuracy as possible - from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too._ To read more about Neil and Australian cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/australian/profile.html). In this dish, the combination of pastry, fish, sauce, yoghurt and spinach makes a complete dish. The cardamom and tomato are a perfect match, and the fish steams gently inside as the outside of the pastry crisps up. This dish also works beautifully with the flat fish of Europe and America. It is important that the vegetables are well-seasoned and cooked until they caramelise to impart their flavour to the sauce. The depth of flavour of aromatics is so often lost when they are not allowed to do their job properly. The Tomato and Cardamom Sauce goes nicely with all seafood; its deep, rich flavour enlivens the taste buds. The tomatoes are cut up, skin, seeds and all. Slice into thin rounds, then into julienne and chop the julienne to give a uniform dice. Don't chop them as if cutting for concassé, they lose too much juice that way.
Provided by Neil Perry
Yield Serves four as a main course
Number Of Ingredients 20
Steps:
- To make the Tomato and Cardamom Sauce, heat the oil until very hot in a heavy-based pot. Add the onion, ginger, garlic and salt. Lower the heat and cook over a moderate heat, stirring constantly to prevent burning. Cook until well caramelised, approximately 1 hour. Add the turmeric, cloves and cardamom, and cook for a further 5 minutes. Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside.
- To make the Indian Pastry, combine the two flours with the salt in a bowl. Make a well in the middle and add the egg, yoghurt, oil and water. Mix with a fork until they form a sticky mass, then knead on a bench for 5 minutes until smooth and elastic. Allow the dough to rest for 30 minutes. Divide the dough into 4 equal parts. Roll them out as thinly as possible on a lightly floured bench. Place them between sheets of greaseproof paper and stack them on top of each other and refrigerate until needed. Don't roll them out in advance of the time you need them, as they do not keep well when rolled out.
- Lay out the pastry sheets on a chopping board and place a fillet at one end. Fold the other half of the sheet over to completely enclose the fish, and trim the pastry right to the edge of the fish. Brush both sides of the pastry with clarified butter and wrap in greaseproof paper. Refrigerate for 10 minutes. Repeat with the others.
- Heat up the sauce and keep warm. Set up a steamer to cook the spinach. Place a heavy-based frying pan on the stove to cook the fish (do 2 at a time). Put 15 ml clarified butter in the pan and heat to almost smoking. Add the fish and cook for about 3 minutes. Turn the fish over with a fish slice (spatula), and cook for a further 2 minutes. Remove and drain on kitchen paper. Wipe out the pan and repeat the process. Steam the spinach.
- To serve, spoon about 100 to 120 ml (1/2 cup) of the Tomato and Cardamom Sauce into the middle of 4 white plates. Place the yoghurt on top and the spinach on the yoghurt. Cut each piece of fish in half and place on top. Serve immediately.
NEIL PERRY'S JOHN DORY WITH TOMATO AND CARDAMOM SAUCE
This sauce is deep and rich in flavour and, as such, is a perfect counterpoint to fish and roast chicken.
Provided by Neil Perry
Categories Main-course
Time 1h30m
Yield SERVES 4
Number Of Ingredients 16
Steps:
- 1. To make the cardamom sauce, heat the oil until very hot in a heavy-based pot. Add the onion, ginger, garlic and salt. Lower the heat and cook over a moderate heat, stirring frequently to prevent burning. Cook until well caramelised (about 1 hour). Add the turmeric, cloves and cardamom, and cook for a further 5 minutes. Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. 2. Place a heavy-based frying pan on the stove to cook the fish (do 2 fillets at a time). Heat 30ml clarified butter in the pan until almost smoking. Add the fish, skin side down, and cook for about 3 to 4 minutes. Turn the fillets over with a fish slice, and cook for a further 1 to 2 minutes. Remove and drain on kitchen paper. Wipe out the pan and repeat with the 2 remaining fillets. 3. Meanwhile, steam the spinach by placing it in a skillet with ¼ cup of water on high heat. After applying a tight-fitting lid, the leaves will collapse after a couple of minutes. Remove from the pan and press them gently against the sides of a colander to remove any moisture. 4. To serve, spoon 100-120ml of the tomato and cardamom sauce into the middle of each plate. Place the yoghurt on top of the sauce and the spinach on top of the yoghurt. Crown with the fish, drizzle with olive oil and place a lemon quarter on each plate. Serve immediately.
PAN-FRIED JOHN DORY
Categories Fish Fry Quick & Easy Dinner Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
- Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.
More about "john dory fillets seared in indian pastry with tomato cardamom sauce recipes"
GRILLED JOHN DORY WITH CURRY SAUCE RECIPE
Web Mar 10, 2020 Method. 1. To make the curry sauce, heat the oil in a heavy-based pan over medium heat. Add the onion and curry leaves, and fry for 7-10 minutes, or until golden. …
From goodfood.com.au
From goodfood.com.au
10 BEST DORY FISH RECIPES | YUMMLY
Web Feb 26, 2023 nori sheets, john dory, baby spinach leaves, unsalted butter and 5 more John Dory poached in a spicy tomato, chile and wine broth Spice Paw white wine, john …
From yummly.com
From yummly.com
HOW TO COOK JOHN DORY - GREAT BRITISH CHEFS
Web John Dory is a versatile fish. It works well with big spices, as chef Shaun Hill demonstrates in his recipe for John Dory with potato rasam. John Dory is also happy when …
From greatbritishchefs.com
From greatbritishchefs.com
SPICED JOHN DORY RECIPE - GREAT BRITISH CHEFS
Web Preheat the grill to a medium heat. Lay the John Dory fillets on a tray and drizzle with olive oil. Season with salt and the curry powder. Place the fish under the grill and grill for 6 …
From greatbritishchefs.com
From greatbritishchefs.com
STEAMED JOHN DORY, FLAVOURS OF INDIA RECIPE BY SAURABH UDINIA
Web How to Make Steamed John Dory, Flavours of India. 1. For butter - take all the ingredients in the mixing bowl, whisk until smooth and fine. 2. Cut John Dory fillet length wise into 4 …
From food.ndtv.com
From food.ndtv.com
JOHN DORY RECIPES — SEAFOOD RECIPES - THE LOCAL CATCH
Web Nov 26, 2020 John Dory with Herbs, Cider, and Cream. November 12, 2015 in John Dory Recipes. Our local, fresh JOHN DORY is found along the eastern seaboard, between …
From thelocalcatch.com
From thelocalcatch.com
BAKED JOHN DORY WITH LEMON CAPER DRESSING - WHOLESOME COOK
Web Aug 12, 2015 2 180g John Dory fillets with skin on 2 teaspoons capers in brine 1/2 lemon, juiced freshly ground black pepper To serve: handful per serve watercress or …
From wholesome-cook.com
From wholesome-cook.com
RICK STEIN'S JOHN DORY ALLA CARLINA | THIS MORNING - ITV
Web Aug 11, 2015 Serves: 4. Ingredients. For the tomato sauce: makes about 600ml. 6 tbsp olive oil 20g/4 cloves garlic, finely chopped 1 kg well-flavoured tomatoes, peeled, or 2 x …
From itv.com
From itv.com
GRILLED JOHN DORY WITH CURRY SAUCE - THE SYDNEY MORNING HERALD
Web Mar 6, 2020 To make the curry sauce, heat the oil in a heavy-based pan over medium heat. Add the onion and curry leaves, and fry for 7-10 minutes, or until golden. 2. Add the …
From smh.com.au
From smh.com.au
PAN-FRIED JOHN DORY WITH SMOKED PAPRIKA BUTTER RECIPE
Web Oct 26, 2017 Combine the butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the …
From goodfood.com.au
From goodfood.com.au
JOHN DORY FILLETS SEARED IN INDIAN PASTRY WITH TOMATO …
Web Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 …
From tfrecipes.com
From tfrecipes.com
PAN-FRIED JOHN DORY RECIPE WITH MUSSELS - GREAT BRITISH CHEFS
Web medium. 4. 60 minutes. William Drabble 's pan-fried John Dory recipe lovingly pairs the firm, white-fleshed fish with mussels, earthy spinach, apple and celeriac. Also known as …
From greatbritishchefs.com
From greatbritishchefs.com
NEIL PERRYS JOHN DORY WITH TOMATO AND CARDAMOM SAUCE …
Web Steps: To make the Tomato and Cardamom Sauce, heat the oil until very hot in a heavy-based pot. Add the onion, ginger, garlic and salt. Lower the heat and cook over a …
From tfrecipes.com
From tfrecipes.com
JOHN DORY RECIPES - BBC FOOD
Web The subtle flavours of John Dory require a punchy sidekick. Blend plenty of coriander and garlic in a food processor with one part lemon juice to two parts extra virgin olive oil and …
From bbc.co.uk
From bbc.co.uk
MOUTH-WATERING DELICIOUS RECIPES FOR JOHN DORY FILLETS
Web Season the John Dory fillets with salt and pepper, then dust them lightly in flour. In a frying pan on medium heat, add some olive oil and cook the fish skin-side down for 2-3 minutes …
From ostrali.com
From ostrali.com
NEIL PERRY’S JOHN DORY WITH TOMATO AND CARDAMOM SAUCE
Web Oct 8, 2021 Heat 30ml clarified butter in the pan until almost smoking. Add the fish, skin side down, and cook for about 3 to 4 minutes. Turn the fillets over with a fish slice, and …
From smh.com.au
From smh.com.au
JOHN DORY FILLETS SEALED IN INDIAN PASTRY WITH TOMATO CARDAMOM …
Web Save this John Dory fillets sealed in Indian pastry with tomato cardamom sauce recipe and more from Rockpool to your own online collection at EatYourBooks.com. ... which …
From eatyourbooks.com
From eatyourbooks.com
JOHN DORY IN THE SUN RECIPE - RESTAURANTS ALL ACCOR
Web Over medium-high heat, sauté the slices in olive oil until both sides are golden brown. Remove onto a plate and season with salt and pepper. - Slice the peppers into 2cm …
From restaurantsandbars.accor.com
From restaurantsandbars.accor.com
ROCKPOOL | EPICURIOUS.COM
Web Recipes from this book ... John Dory Fillets Seared in Indian Pastry with Tomato Cardamom Sauce ... View “John Dory Fillets Seared in Indian Pastry with Tomato …
From epicurious.com
From epicurious.com
PAN-FRIED JOHN DORY WITH CREAMY MUSHROOM AND WHITE WINE SAUCE
Web Feb 19, 2009 Instructions. Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. …
From greedygourmet.com
From greedygourmet.com
JOHN DORY RECIPES - GREAT BRITISH CHEFS
Web John Dory recipes John Dory is one of the most striking fish found on our shores. Its enormous mouth, narrow body and spiny dorsal fins give way to a meagre amount of …
From greatbritishchefs.com
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love