Pan-fried John Dory with shrimp sauce vierge and sautéed potatoes Archive

Ingredients

• 4 large John Dory fillets
• salt and freshly ground black pepper
• 50g/2oz plain flour
• 1 tbsp olive oil
• 4 tbsp extra virgin olive oil
• 2 large shallots, finely chopped
• 1 garlic clove, finely chopped
• 2 tomatoes, seeds removed, chopped
• 110g/4oz cooked brown shrimps, peeled
• 3 tbsp finely chopped fresh tarragon
• ½ lemon, juice only
• 3 tbsp rapeseed oil
• 250g/9oz potatoes, peeled and finely chopped
• salt
• 2 tbsp chopped fresh flatleaf parsley