John Dory Vermouth

SpotX Wild Foods Recipe from Kerry Watsons
Prep:15 minutes Cook:13 minutes Difficulty:2

Ingrediants:

• 4 john dory, filleted
• 600ml fish stock
• 150ml dry Vermouth
• 50ml double cream
• 1 cucumber
• 25 grams butter
• Salt and freshly-ground black pepper
• 2 tablespoons fresh basil, finely shredded

Directions:

• To make the sauce: put the fish stock and Vermouth into a saucepan.
• Boil rapidly until reduced by three-quarters to about 180ml.
• Now add the cream and continue to boil for 2 minutes.
• Remove from the heat and set aside.
• Peel the cucumber and then cut in half lengthways.
• Scoop out the seeds then cut each half into slices 1cm thick.
• Add into the above sauce.
• Melt some of the butter in a large frying pan.
• Season the fillets and gently fry until cooked.
• Keep in a warm oven.
• Bring the sauce back to the boil, season and add the fresh basil.
• To serve, place the john dory fillets onto four warmed plates.
• Spoon the sauce over the fish.