Ingredients
- 1 tablespoon grape seed oil
- 720 grams John Dory fish fillets, skin intact (4 x 180 grams)
- Lemon wedges, to serve
- PINK GRAPEFRUIT VINAIGRETTE:-
- 200 ml pink grapefruit juice, fresh
- 20 ml light olive oil
- 1 teaspoon lemon juice
- Salt, to season
- Pepper, to season
- MAYONNAISE:-
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1/4 teaspoon white-wine vinegar ( a dash specified)
- 1 tablespoon lemon juice
- 300 ml vegetable oil
- 30 ml extra-virgin olive oil
- 1/4 teaspoon cayenne pepper (a pinch specified)
- FENNEL SALAD:-
- 4 small fennel bulbs, thinly sliced
- 1 red onion, peeled, thinly sliced
- 1 cup flat-leaf parsley
- 2 tbs finely chopped chives
How to Make
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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.
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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.
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Step 3: Heat oil in a large frying pan over high heat.
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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.
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Step 5: To prepare salad, place all ingredients in a bowl and drizzle dressing on top and toss to combine.
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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.
We hope you enjoy this recipe!
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