Steamed John Dory with cauliflower grenobloise

This is a quick dish when you need something to eat in a flash. Steamed John Dory is dressed with cauliflower florets and served with a classic sauce used in many French fish dishes.

Steamed John Dory with cauliflower grenobloise Credit: Kitti Gould

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 skinless John Dory fillets
• sea salt
• olive oil, for drizzling
• 200 g unsalted butter
• 200 g cauliflower florets
• 100 g baby capers
• 1 medium bunch flat-leaf parsley, leaves finely chopped
• 1 lemon, segmented (flesh only) and sliced into small pieces
• 50 g pangrattato (See Note)

Instructions

1. Bring a wok or large saucepan of water to the boil. Season the John Dory fillets with salt on both sides and drizzle with olive oil. Place the fillets on a small plate and place into a large bamboo steamer.
2. When the water begins to simmer, place the steamer basket on top, cover and steam for 5 minutes.
3. Meanwhile, heat the butter in a medium frying pan and cook until it reaches a beurre noisette (browned butter).
4. In a separate large frying pan, cook the cauliflower florets until softened. Using a fine mesh strainer, strain the browned butter over the cauliflower florets and toss lightly to combine.
5. Once the cauliflower florets have browned, add the capers, parsley and lemon segments to the pan, toss to combine.
6. To serve, place the steamed John Dory fillet on your serving plate and generously spoon over the cauliflower, browned butter, capers, parsley and lemon from the pan. Finish with a sprinkling of pangrattato.

 

Note

• To make the pangrattato heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add 50 g stale sourdough breadcrumbs and toast for 5 minutes, or until crisp (stirring regularly). Remove from the heat.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

High E-Steam

Watch The Full Episode Here

G

Watch The Full Episode Here

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