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Pan-roasted John Dory, with leek fondue and lime and caper sauce
Ingredients
For the fish
- 1 Kg John Dory, filleted
- 1 tbsp olive oil
- 25g butter
- 1 tbsp lemon juice
- Flour for dusting
- Sea salt and ground pepper
For the leek fondue
- 1 large leek, chopped finely
- 50g butter
- ½ tsp curry powder
- 4 tbsp dry white wine
- 200ml cream
- Sea salt and ground pepper
For the lime and caper sauce
- 100g butter
- 2 tbsp capers, drained and patted dry
- 2 large limes
- 1 tbsp fresh parsley, chopped
Method
Heat the olive oil in a frying pan. Season the John Dory fillets, pass through the four and fry on the skin for 3 minutes. Put in the oven for 2 minutes. Finish with butter and lemon juice. Next, prepare the leek fondue. Heat a pan with the butter and gently cook the chopped leeks for 5-7 minutes until softened. Add the curry powder and stir well. Stir in the wine and cook for 2 minutes. Season and pour in cream. Simmer for 5 minutes to reduce. Keep warm. Finally, prepare the lime and caper sauce. Zest and juice the limes and set aside. Put the butter in a shallow saucepan and heat until it starts to brown, add the lime juice, zest and capers. Season, stir in parsley. Serve with the fish and leek fondue.
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