Equipment
Ingredients
Main Components
- 4 john dory fillets, skin on
- 50 g unsalted butter, melted
- 30 ml vegetable oil
- 750 g cos lettuce, shredded
Sauce and Seasoning
- 75 g smoked streaky bacon, rindless, chopped
- 100 g onion, finely chopped
- 1 garlic, finely chopped
- 300 ml chicken stock
- 300 ml pale ale
- 3 g parsley, chopped
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Apply salt generously to both sides of the John Dory fillets and place them on a plate.
Allow the fish to sit at room temperature for 20 minutes to cure slightly.
Rinse the salt from the fillets under cold water and thoroughly pat them dry using kitchen paper.
Coat the fillets with a thin layer of melted butter and season with black pepper.
Place the bacon in a frying pan over medium heat and cook until the fat renders and the meat is crisp.
Add the remaining butter to the pan and sauté the chopped onion and garlic for 5 minutes until soft.
Deglaze the pan with chicken stock and pale ale, bring to a boil, and simmer until the liquid reduces by three-quarters.
Heat vegetable oil in a separate skillet over medium heat until shimmering.
Place the fish fillets skin-side down in the skillet and cook for 7 minutes until the skin is crisp and the flesh is opaque (internal temperature 63°C/145°F).
Add the shredded lettuce to the reduced sauce pan and stir until the leaves begin to wilt.
Fold in the chopped parsley and adjust the salt and pepper levels to your preference.
Distribute the lettuce and bacon mixture among plates, place a fish fillet on top, and drizzle with the remaining sauce.
Chef's Notes
- For perfectly crisp John Dory skin, ensure the fillets are exceptionally dry after rinsing the salt. Any moisture will steam the skin instead of crisping it.
- When reducing the sauce, don't rush it. A gentle simmer allows the flavors to meld and concentrate without becoming bitter.
- If John Dory is unavailable, gurnard is an excellent substitute as it offers a similar firm texture and mild flavor profile.
- Taste and adjust seasoning at multiple stages, especially after reducing the sauce, as the bacon and stock will contribute saltiness.
- Serve immediately after wilting the lettuce to prevent it from becoming overly soft and watery.
Storage
Refrigerator: 2 days — Store fish and sauce separately if possible.
Reheating: Gently warm the sauce in a pan; reheat fish in a 150°C (300°F) oven until just warm to avoid overcooking.
