John Dory With Fennel Salad

4
Servings
35m
Prep Time
5m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian and their MKR feature of recipes. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (606.3 g)
  • Calories 801.5
  • Total Fat - 51.5 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 1447.9 mg
  • Sodium - 500.5 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.6 g
  • Protein - 61.2 g
  • Calcium - 268.1 mg
  • Iron - 7 mg
  • Vitamin C - 77.9 mg
  • Thiamin - 0.4 mg

Step 1

To make vinaigrette, place juice in a small saucepan and bring to the boil and boil until reduced to 100ml, then set aside to cool completely and then transfer mixture to a jug with remaining ingredients and whisk to combine and then season with salt and pepper.

Step 2

To make mayonnaise, place egg yolks, mustard, vinegar and lemon juice in a food processor and process until smooth and with the motor still running, slowly drizzle in combined oils until thick and then season with salt, pepper and cayenne pepper and then refrigerate.

Step 3

Heat oil in a large frying pan over high heat.

Step 4

Season fish all over, then place, skin-side down, in pan and cook for 3 minutes or until golden and crisp and turn and cook for a further 2 minutes or until just cooked through.

Step 5

To prepare salad, place all ingredients in a bowl and drizzle dressing on top and toss to combine.

Step 6

Place fish on serving plates and divide salad among plates, then spoon a little mayonnaise on the side and spoon over vinaigrette to serve.

Tips & Variations


No special items needed.

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