Grilled Dorade with Pesto Sauce

Submitted by: Karan Johar

Ingredients:

1 Whole dorade fish - about 800g filleted
2 tb Pesto
Few sprigs of thyme
2 tb Fish stock
8 Baby globe artichokes
juice of 1/2 Lemon
A little plain flour
3 tb Olive oil
1 Clove garlic; peeled and sliced
2 md Scallops; shelled, trimmed, washed then diced
2 tb Fresh chopped chives
2 tb Fresh chopped parsley
1 Sprigs fresh tarragon
Sea salt
1/4 Quantity of potato puree

Preparation:

1. Trim the dorade fillets neatly, then check for any fine pin bones and remove these with tweezers.
2. Using the tip of a sharp knife, score the skin carefully a few times to prevent the fish from curling as it cooks.
3. Pick the leaf flowers off one of the thyme sprigs and scatter over the flesh. Cover and chill. Have ready the potato pure, pesto and fish stock.
4. Reheat the pure and keep warm. Thin down the pesto with the fish stock and set aside.
5. Snap off the stalks and pull off all the leaves from the artichokes, trimming down to the chokes and the hearts.
6. Remove and discard the hairy chokes then slice the hearts. Drop the slices into a bowl of cold water with some lemon juice added to stop them from turning brown.
7. Place the flour in a bowl and season well. Drain the artichoke slices, pat dry and toss in the flour to coat lightly.
8. Heat a little of the oil in a non stick frying pan and sauté the artichokes with the garlic until just tender.
9. Season lightly then remove and keep warm. Wipe the pan clean using kitchen paper towels and heat a little more of the oil until very hot, then quickly sauté the diced scallops until crisp, this should take no more than 1 minute.
10. Remove and keep warm. Reheat the pan with the remaining oil.
11. Season the dorade and then place skin side down in the hot pan. Cook the fish for about 5 minutes or until almost done (it should be slightly springy and the skin crisp) then turn over and cook the flesh for about 2 minutes.
12. To serve, heat the pesto. Mix the chives into the potato pure and spoon onto the centre of each plate. Pour the pesto around the potato and sprinkle the diced, fried scallops and artichoke slices over the sauce. Arrange the fish on top of the potato, garnish with sprigs of tarragon and thyme and sprinkle over the chopped parsley.

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