This John Dory recipe was created by Bryan McCarthy, executive head chef at Greenes Restaurant, Cork.
Showcasing the beautiful John Dory, Bryan pairs it with other hero Irish ingredients, Asparagus, Marsh Samphire, Ballyhoura Mushrooms & Seaweed. A main course that truly celebrates Irish food.
– 1 large John Dory, filleted, 700-900g (ask your fishmonger to do this for you)
– 150g marsh samphire (available in the English Market Cork or forage your own June-August)
– 250g Ballyhoura mountain shiitake mushrooms, sliced
– 4 asparagus spears, peeled
– 250ml dashi or 250ml fish stock
– 50ml white wine
– 1 shallot, diced
– 50ml cream
– 2 heads of baby gem lettuce
– 25g butter
– 20g pickled dillisk seaweed
1. Get a pot of salted boiling water on the hob for blanching vegetables.
2. Have a bowl of ice water ready to cool the vegetables quickly and preserve colour and flavour.
3. Blanch the baby gem for 30 seconds and cool in the ice water, squeeze out excess water and roughly chop.
4. Blanch the samphire for 1 minute and cool in the ice water.
5. Saute the shallot until soft, add the white wine and reduce by 50%. Add the dashi and reduce by 50%. Add the cream and bring to the boil. Cook for 2 minutes, allow to cool, then put in a jug blender. Add the baby gem and blend to a fine purée.
6. Heat up a non-stick pan.
7. Pat dry the skin of the fish and season the flesh side with salt and white pepper. Add a little oil to the pan and sear the fish skin side down applying pressure to keep the skin flat. Cook for 4-6 minutes until golden brown and crisp. Turn over and cook for 1 minute on the flesh side. Allow to rest.
8. Add the mushrooms and asparagus to the pan and sautée with the butter for 3 minutes. Add the samphire and heat through.
9. Arrange all of the ingredients on the plate as shown and finish with pickled dillisk.
Executive head chef at Greenes Restaurant, Cork CITY, Bryan McCarthy is a native of Glandore in West Cork and has worked extensively building his Career in some of the countries finest restaurants & dining rooms. His cooking is best described as terroir or locavore and based in a modern Irish style.
His cooking is of a time and place in our Region using produce that is wild. foraged, farmed, preserved, fermented, organic and cultivated in as small a geographical area around our restaurant as is possible