Chilli-no-5-stuart-collins- Superfood Mondays

Spicy John Dory Recipe with Turnips & Caviar

Welcome to Superfood Mondays with Chilli No. 5. 
Bringing the healthiest & tastiest recipes for you to try at home.
Today we have a beautiful light & healthy John Dory dish with Turnips, Caviar and Chilli No. 5’s Wicked Wasabi hot sauce. This Asian influenced-dish is by chef Stuart Collins, winner of last week’s BBC’s Great British Menu.
The John Dory is steamed to maintain its delicate flavour and is seasoned using the saltiness from the Nori. A generous helping of caviar brings further natural seasoning and adds a wonderful touch of luxury.
John Dory is a heart-healthy fish, and is an excellent source of a variety of minerals and vitamins that can help optimise brain function, regulate blood sugar levels, and improve cholesterol levels. Omega-3 fatty acids in the caviar can help you achieve optimal heart health and turnips provide multiple essential vitamins and minerals.
Prep Time 3 hrs
Cook Time 1 hr
Course Main Course
Cuisine Asian, Russian
Servings 4
Calories 350 kcal

Equipment

  • Cooking Knife
  • cooking board

Ingredients
  

For the steamed John Dory

  • 2 Fillets of John Dory

For the Turnips

  • 200 g Turnips
  • 500 ml Water
  • 75 g White wine vinegar 
  • 65 g Honey
  • 1 gr Chinese five spice
  • 25 g Rapeseed oil 
  • 25 g Shallots peeled and sliced 
  • 10 g Salt
  • 2 g Whole white peppercorns 
  • 2 Lime leaves  

For the Nori Powder

  • 4 Nori sheets

For the Wicked Wasabi sauce

  • 1 Bottle Chilli No. 5's Wicked Wasabi
  • 100g Crème fraiche
  • 150ml Cooking liquid from turnips
  • Salt and pepper

Instructions
 

For the steamed John Dory

  • Remove the skin from the fish and portion the fillets in to 3 pieces. 
  • Place into the steamer basket for 4-5 minutes until cooked. 
  • Remove from the basket and dust with the Nori powder (below).
  • Sweat the sliced shallots in the oil in a saucepan for a couple of minutes, no colour. 
  • Add the five spice, salt and lime leaves, continue to sweet for 1 minute. 
  • Add the honey, white wine vinegar, peppercorns and the water.
  • Bring to the boil and add the turnips. Simmer gently for 15 minutes until tender. 

For the Turnips

  • Sweat the sliced shallots in the oil in a saucepan for a couple of minutes, no colour. 
  • Add the five spice, salt and lime leaves, continue to sweet for 1 minute. 
  • Add the honey, white wine vinegar, peppercorns and the water.
  • Bring to the boil and add the turnips. Simmer gently for 15 minutes until tender. 

For the Nori powder

  • Place into a blender and blitz to a fine powder
  • Place into a fine shaker for later use

For the Wicked Wasabi sauce

  • Add the turnip cooking liquid and crème fraiche into a pan, and gently warm. 
  • Add the Wicked Wasabi into the pan and whisk in. Adjust to taste.

For the popped Wild Rice

  • Heat the oil to 220˚c and place the rice into the oil to pop. 
  • Remove from the oil onto kitchen paper and lightly season with salt. 
  • Garnish; Red shiso, Sea aster, Caviar, Lemon oil

Video

Keyword caviar recipe, Chilli No. 5 Superfood Mondays, how to cook john dory, john dory recipe, pescatarean recipe, saint pierre recipe
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