I am really trying hard to eat more fish at the moment.To keep it interesting I am mixing up the type of fish im using like cod, plaice or hake for example. This time it was John Dory I adore this fish and the spot on it is suppose to be the thumb print of St Peter, but in reality it’s for defence against predators. As you know if you follow my blog Paulie and I love a sauce and this broth was delicious. Fennel and fish go so well together and the leeks add a depth of flavour all topped off with crunchy bits of bacon. Yum!
Ingredients (serves 2)
- 2 john dory fillets
- 1 fennel bulb
- 1 leek, finely sliced
- 300ml vegetable or fish stock
- 2 tbsp drained capers
- juice of half a lemon
- 20g butter
- sprig of lemon thyme, leaves only
- 80g smoked pancetta or bacon, cubed or cut into small strips
- olive oil
- seasoning
Directions
- Quarter the fennel and slice. Heat a large saucepan with a splash of oil and sauté the fennel on a medium heat for about 3 minutes.
- While this is happening, chop the Leek and then add that to the pan with the fennel and cook for a further 2 minutes on the lowest heat as it only needs to sweat.
- Next add 300ml of stock followed by 2 tbsp of capers, thyme leaves and the juice of half a lemon
- Bring the mixture to a boil and cook for 1 minute. Add 20g of butter, Cover with a lid and turn off the heat
- Heat a frying pan and add a splash of oil. Cook the pancetta for about 2 minutes or until starting to brown and crisp. Put some kitchen towel in a bowl and drain the pancetta into it. Set aside
- Heat a 1 tbsp of oil in the Pan that you cooked the pancetta in. When it’s hot add the fish skin side down and cook for 3 minutes. Turn the fish over and turn off the heat – the residual heat in the pan will cook the fish
- Serve by spooning the leek and fennel mixture including the sauce between 2 warm serving bowls. Sprinkle the chopped pancetta across the top and place the cooked fish skin side down on top, season to taste. Enjoy 😊
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