John Dory Fillets with a Brown Shrimp, Shallot and Tarragon Sauce Recipe

We are so lucky in the UK to be an island as it gives us access to most wonderful seafood and fish. Our local fishmongers Veasey and Sons have their own feet of boats so you never know what you will get when you go in which adds to the pleasure of going. Lucky for us they had this delicious john dory available last time we went. It is one of my favourite fishes as it so sweet and delicate. This recipe was a James Martin (who I have a slight crush on) recipe and it was so delicious and complimented the fish perfectly. If you fancy trying a new fish but you are worried if it might be too ‘fishy’ (or oily) give John Dory a go you wont be disappointed.

Ingredients (serves 2)

  • 2 large John Dory fillets
  • salt and freshly ground black pepper
  • 1 tbsp olive oil

For the shrimp sauce vierge

  • 4 tbsp extra virgin olive oil
  • 2 large shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tomatoes, seeds removed, chopped
  • 50g potted brown shrimps
  • 3 tbsp finely chopped fresh tarragon
  • ½ lemon, juice only
  • salt and freshly ground black pepper

Directions

  1. Season the John Dory fillets with salt and freshly ground black pepper.

  2. Heat the oil a frying pan until hot. Add the fish, skin-side down for 3 minutes, flip over and cook for 1 minute with the heat on and a minute with it off. Remove from the pan and set aside to rest in a warm place.

  3. For the shrimp and tarragon sauce, heat the olive oil in a pan over a very low heat. When the oil is warm (but not too hot), add the shallots and garlic and warm through for one minute.

  4. Add the tomatoes and shrimps and warm through for a further two minutes.

  5. Add the tarragon, lemon juice and season, to taste, with salt and freshly ground black pepper.

  6. To serve, place the John Dory onto the  plate, then spoon over the shrimp sauce. Serve with your chosen side such as vegetables or potatoes.

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