Roast Dory fillet with scallops and crushed potatoes

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Cooking time: Less than 60 minutes

Healthy options: Healthy; Gluten free

Serves: 4

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Roast dory fillet with scallops and crushed potatoes

Ingredients

4 fillets of John Dory
12 pieces scallop meat
12 chat potatoes, boiled whole
100g black pitted olives
1 tablespoon basil, chopped (approximately 12 leaves)
50g eschallot, diced
100g natural yogurt
50g butter

1 tablespoon extra-virgin olive oil
1 tablespoon tarragon, chopped
100g semi-dried tomatoes, roughly chopped
100g French beans, blanched for 3 minutes and refreshed and diagonally sliced
100g baby spinach
salt and pepper, to taste

Preparation method

For the dressing, mix tarragon, tomatoes, green beans with extra-virgin olive oil and season with salt and pepper

In a saucepan, add butter eschallots and potatoes and warm through on low heat. Add natural yogurt and crush with a fork. Finish with basil, olives and seasoning. Set aside and keep warm.

Blanch spinach for 30 seconds, strain and pat dry.

Heat a large fry pan, add the seasoned fish fillets and cook skin side down for 2 minutes. Add scallop meat and cook for another 2 minutes. Turn the fish over and take off heat.

To assemble, split the potato onto 4 plates. Place spinach on top of potato. Place a piece of fish with 3 scallops on top. Drizzle with dressing to finish.

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