Calum Franklin’s John Dory, Roasted Squash And Shrimp

cornish-john-dory

Winter comfort food doesn’t get much better than this seasonal John Dory, roasted squash and shrimp creation.

Serves 4

Ingredients
For the roasted squash purée:
1 large butternut squash, peeled
1 tbsp olive oil
1 tbsp butter
1 large onion, diced
300ml water
4 sage stalks, tied in a bundle (use the leaves for the fish)
salt and pepper, to taste

For the dish:
3 tbsp olive oil
4 large John Dory fillets
200g unsalted butter
¼ bunch of sage, picked
½ lemon, juice only
100g peeled brown shrimps
¼ bunch of flatleaf parsley, finely chopped

Method
1
Preheat oven to 180C.
2 Cut the top half of the peeled squash into 2cm dice and set aside to use in the dish, reserving the trimmings for use in the purée.
3 For the purée, scoop the seeds out of the bottom half of the squash, discard, then roughly chop the remaining flesh. Toss in the olive oil, along with any trimmings, place on a roasting tray, and cook in the oven, turning every 10 minutes until the squash is golden-brown and soft.
4 Meanwhile, melt the butter in a saucepan set over medium-low heat and sweat the diced onion until softened. Add the water and the sage stalks, increase the heat, and bring to the boil. Add the cooked squash and boil rapidly to reduce the liquid by half. Allow to cool slightly, then blend to a smooth purée, season to taste, and set aside.
5 For the dish, heat half the olive oil in a large nonstick frying pan over a high heat and the rest in a small nonstick frying pan set over a medium heat. Season the fish with salt, pat the skin dry with kitchen towel, and place the fillets skin side-down in the large pan, gently pressing down to prevent them curling.
6 Add the reserved diced squash and a pinch of salt to the other frying pan, and cook until golden all over. Meanwhile, reheat the reserved squash purée.
7 When the fish is almost cooked through, remove the pan from the heat and add the butter. Turn the fillets over, add the sage leaves to the pan, and cook for 1 minute until the sage is crisp.
8 Remove the fish and sage from the pan, return the pan to the heat, and let the butter turn nutty brown. Add the lemon juice and squash cubes, heat for 1 minute, then add the shrimps and parsley.
9 To serve, spoon the purée between four serving plates, place the roasted fish fillets on top, and add the sauce, shrimps and squash. Finish with the crisp sage, and serve.

Recipe courtesy of Calum Franklin, Head Chef at Holborn Dining Room. Image credits: Tom Bowles.

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