John Dory with Tomato Tart Recipe - Great British Chefs

Ingredients

• 1 sheet of puff pastry
• 1 tsp Dijon mustard
• 1 large ananas tomato, also known as pineapple tomato
• 1/2 cucumber
• 3 tbsp dill oil
• 1 fresh almond, finely sliced
• red vein sorrel leaves
• caper leaves
• fennel flowers
• rock salt
• freshly ground black pepper
• 200g of datterino tomatoes
• 1 sprig of thyme
• 1 tbsp of olive oil
• salt
• 200g of parsley leaves
• 80g of double cream, reduced by a third
• 100g of black garlic
• 4 tbsp of water
• 4 John Dory fillets, skinned (weighing approx. 130-140g each)
• 1 tbsp of unsalted butter
• olive oil