John Dory with Mustard vinaigrette Serves 4
- 2 350g (12oz) john dory fillets
- 16-20 baby leeks, trimmed
- 4 eggs
- a thick piece of parmesan cheese
- 25g (1oz) butter, melted
- sea salt & freshly milled black pepper
- coarsely crushed black pepper, to serve
- For the mustard vinaigrette:
- 1½ teaspoons Dijon mustard
- 1½ teaspoons white wine vinegar
- 8 teaspoons extra virgin olive oil
1. Pre-heat the grill to high. Cook the leeks in boiling salted water for 2-3 minutes, until just tender but still al dente. Drain and refresh under cold water, then dry out on kitchen paper.
2. Cook the eggs in boiling water for just 7 minutes so that the yolks remain slightly soft. Cool, peel and cut in half. Shave some thin slices of Parmesan cheese and set aside.
3. For the mustard vinaigrette, mix the mustard and vinegar together in a small bowl and then gradually whisk in the olive oil. Season to taste with some salt and pepper.
4. Heat a ridged cast-iron griddle over a high heat. Brush with a little oil, then place the leeks diagonally across it and griddle them for slightly less than 1 minute on each side, so that they get nicely marked with diagonal lines. Remove the leeks from the griddle and arrange in the centre of 4 large warm plates. Stir 1½ teaspoons of warm water into the mustard vinaigrette and drizzle it over the leeks. Put two halves of egg on each plate.
5. Brush the John Dory fillets on both sides with the melted butter and season well with salt & pepper. Lay the fillets skin-side up on a lightly greased baking sheet or the rack of the grill pan and grill for 4 minutes. Remove and place on top of the leeks. Scatter over Parmesan shavings, sprinkle over a little coarsely crushed black pepper and some sea salt flakes and serve.