John Dory with clams, apple and curry

• Seafood

  • 1000 g Clams
  • 500 ml Fish stock
  • 1000 g Prawns in their shells, frozen

• Produce

  • 2 Apples
  • 2 Carrots
  • 8 Garlic clove
  • 2 Leeks
  • 1 Onion
  • 2 Onions, small
  • 1 Orange
  • 12 Tenderstem broccoli, stems
  • 8 Tomato, ripe

• Baking & Spices

  • 3 tsp Curry powder
  • 1 Salt

• Oils & Vinegars

  • 1 Oil
  • 79 1/2 ml Olive oil

• Dairy

  • 50 g Butter, unsalted

• Beer, Wine & Liquor

  • 100 ml White wine, dry

• Other

  • 2 John dory fillets, 600g each

Found on greatbritishchefs.com

Description

Ingredients

• 2 John Dory fillets, 600g each
• 1000g of clams, live
• 100ml of dry white wine
• 1 tsp curry powder
• 12 tenderstem broccoli stems
• 50ml of olive oil
• salt
• 2 small onions, finely chopped
• 2 leeks, sliced
• 2 garlic cloves, crushed
• 2 apples, peeled, sliced and deseeded
• 2 tsp curry powder
• 500ml of fish stock
• 4 tomatoes, ripe, chopped
• 50g of unsalted butter
• oil
• 1000g of frozen prawns in their shells
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 4 tomatoes, ripe, chopped
• 6 garlic cloves, halved
• 1 orange, zested and juice
• 2 tbsp of olive oil

Directions

• First make the shellfish stock. Roast the prawns on a baking tray in the oven for 45 minutes
• Meanwhile, heat the oil in a large non-reactive frying pan until hot, then add the onion, carrots, tomatoes, garlic cloves and orange zest and fry gently for 2-3 minutes or until golden brown
• Add the roasted prawns, the orange juice and enough water to just cover the contents of the pan, then bring to a boil, reduce the heat and simmer for 1 hour
• Strain the stock through a sieve, reserving the liquid and discarding the rest. Heat the strained liquid in a saucepan until boiling, then reduce the heat and simmer until the liquid has reduced by three-quarters
• To make the sauce, heat a drizzle of oil in a saucepan. When the oil is hot, add the onion, leek, garlic and apple
• Sweat in the pan for 2 minutes, and then add the curry powder. Cook for a further 6 minutes until the vegetables start to colour, but don't burn
• Next add 500ml of the shellfish stock, the fish stock, the chopped tomatoes and the butter and bring to a simmer. Simmer until the liquid is reduced by three-quarters, which should take about 20 minutes
• Transfer everything to a food processor and blend until smooth. Pour the liquid back into the saucepan and keep warm
• For the clams, bring a saucepan of water to the boil. Reduce to a simmer and then add the clams and white wine and cover with a lid
• After 2 minutes, remove the lid. When the clams are cooked, drain in a colander, reserving the juice for the sauce
• Remove the clams from their shells and add to the sauce, discarding the shells
• Preheat the grill to a medium heat. Lay the John Dory fillets on a tray and drizzle with olive oil. Season with salt and the curry powder. Place the fish under the grill and grill for 6 minutes until cooked
• Meanwhile, heat the sauce and clams and add the broccoli and some of the reserved clam juice
• Bring to a simmer and cook for 1 minute to allow the broccoli to cook. Remove from the heat and divide among the 4 plates. Place a piece of fish in the centre of each dish