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John Dory with Escalope Potato Recipe by Joey Harding of East Cafe Bar

The white, meaty flesh of the John Dory is firm and flavoursome and can be cooked in a variety of ways. It’s popular with chefs because it goes well with a wide variety of ingredients and is a perfect summer dish with these gorgeous potatoes and seasonal heirloom tomatoes.

Escalope Potato
200g Thinly Sliced Potato
75g Butter
75g Flour
500ml Milk
125g Grated Mature Cheddar
Pinch Cayenne
Pinch Paprika

Method
1. Melt butter in small pot. Add flour and cook until it becomes a rue
2. Slowly add hot milk stirring constantly. Cook for 6-7 minutess until smooth
3. Add cheese, paprika and cayenne
4. Layer potatoes in, adding sauce between every layer. When full, sprinkle on a little more cheese
5. Bake for 30 minutes at 180c or until a knife runs through smoothly

Confit Heirloom Tomatoes
100g Heirloom Tomatoes
200ml Vegetable oil or Sunflower oil (not Olive Oil)
1 Sprig Thyme
1 Sprig Rosemary
2 Bay Leaves
2 Whole Cloves

Method
1. Bring the oil to 160c in a pot, add everything except tomatoes
2. Leave for 10 minutes to infuse oil
3. Add tomatoes and leave to cool, keep the tomatoes in the oil until you need them

John Dory
1 6oz fillet

Method
1. Season with salt and pepper
2. Pan Fry in a small amount of oil skin side down for 3-4 minutes
3. Finish under the grill for 3-4 minutes

Crispy Basil Leaves
3 or 4 Basil leaves

Method
1. Drop the leaves into hot oil @ 170c for about 1 minute
2. Leave to drain on kitchen paper
3. Use as garnish

Joey HardingJoey Harding a native of Howth, Co Dublin hails from a rich lineage of fishermen and butchers spanning four generations. Joseph started his training in 2009 and since then has gone on to work in a number of quality restaurants both in London and Howth.

In 2013 Joseph returned to his native Howth to focus his efforts on perfecting his knowledge of fish, and no better place to do this than under Chef Patron Aidan MacManus as head chef of East Cafe Bar. Joey has striven to uphold many of Aidan’s philosophies which include utilising fresh, high quality seasonal, local produce and treating this produce with the utmost care and respect.

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