Pan-fried John Dory with shrimp sauce vierge and sautéed potatoes Archive
Pan-fried John Dory with shrimp sauce vierge and sautéed potatoes. Quick prep & cook time, flavorful and satisfying. Perfect for a special dinner at home.
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Cooking tools:
- Skillet
- Stove
- Slotted spoon
- Fish spatula
- Plate
- Chef's knife
- Cutting board
- Citrus press
- Paper towel
Ingredients
- 4 large John Dory fillets
- salt
- 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
- 2 tbsp chopped fresh flatleaf parsley
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