Recipe of The Day – Oct 7th 2011

John Dory with Leeks, Soft Boiled Eggs and Mustard Vinaigrette
Serves 4
The John Dory is from our South coast waters
16-20 baby leeks, trimmed and cleaned
2 eggs
a thick piece of parmesan cheese
John Dory whole or fillets
25g (1 oz) melted butter
sea salt and freshly ground black pepper
For The mustard Vinaigrette:
12 teaspoons Dijon mustard
12 teaspoons white wine vineagr
8 teaspoons extra virgin olive oil
cook the leeks in boiling salted water for 2-3 minutes until just tender but still al dente drain and refresh under cold water
cook the eggs in boiling water for just 7 minutes so that the yolks remain slightly soft.
peel and cut in half
shave some thin slices off the parmesan with a potato peeler and set aside
for the mustard vinaigrette, mix the mustard and vinegar together in a small bowl and then gradually whisk in the olive oil. Season to taste with salt and pepper
heat a ridged cast iron griddle (or frying pan). Brush with a little oil, than place the leeks diagonally across it and grill for just less than a minute on each side. With the griddle they will get nicely marked with diagonal lines. Arrange in the centre of 2 warmed plates
if using John Dory fillets cut each across diagonally into two similar size pieces.
Brush on both sides with melted butter and season with salt and pepper. Lay the fillets, skin side up on a greased baking sheet and grill for 4 minutes
if using whole fish, cook under the grill turning to crisp and golden the skin
place the fish on top of the leeks. Put one egg half on each plate
stir 12 teaspoons warm water into the mustard vinaigrette and drizzle over the leeks
scatter over the parmesan shavings and sprinkle over some coarsely crushed black pepper and some sea salt flakes


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