John Dory with Herb Dumplings, Clams and Vermouth Sauce Recipe

Name: John Dory with Herb Dumplings, Clams and Vermouth Sauce Recipe
Total time: 120 min
Ingredients: 450g of Maris Piper potatoes; 60g of 00 flour; 1 egg yolk; 10g of Parmesan, grated; 25g of potato starch; 1 knob of unsalted butter; 5g of parsley leaves, finely chopped; 5g of tarragon leaves, finely chopped; 5g of chives, finely chopped; 1.4kg John Dory; 30g of sunflower oil; 25g of unsalted butter; 10g of lemon juice; 250g of palourde clams; 1 tbsp of salt; 1 shallot, sliced; 1 handful of parsley stalks; 50g of white wine; 50g of olive oil; 180g of onion, sliced; 360g of vermouth; 360g of double cream; salt to taste; mint leaves to taste, chopped; tarragon leaves to taste, chopped; parsley leaves to taste, chopped; 50g of chopped chives; 200g of neutral oil; 300g of broad beans, podded; 100g of rock samphire, (tender stems only)

www.greatbritishchefs.com

This beautiful seafood recipe combines pan fried John Dory with Palourde clams and a rich vermouth sauce.

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