Marcus Wareing's Whole Roasted John Dory with Potato Salad
Sizzled over the grill until perfectly browned, Marcus' roasted John Dory is fresh, light, and served alongside a zesty potato salad for the perfect summer meal.
Ingredients
For the potato salad:
Method
- Wash then separate the fennel fronds from the bulb and put aside. Place the bulbs onto a sheet of tin foil, toss in the garlic, rosemary and a drizzle of olive oil then season generously with salt and pepper. Fold the edges of the tin foil so it becomes a sealed parcel. Place the tin foil parcel over the fire to cook until sizzling.
- Warm the pork fat in a small heatproof bowl over the grill. Slice one lemon into rounds. Place the lemon and half the fennel fronds inside the fish and season generously. Brush the liquid pork fat over the fish scales on both sides and season. Place the fish in a fish grill rack over the fire for approx 15-20 minutes, or until the skin has browned,
- For the potato salad, add the potatoes, gherkins and capers in a bowl and season with salt and pepper. Roughly chop the remaining fennel fronds and sprinkle over the potato salad. Add the mayonnaise and stir to combine.
- Remove the fish and tin foil parcel from the fire. Plate up the fish on a large serving platter and frame with the roasted fennel and lemon wedges, garnish with fennel fronds and garlic cloves on top. Drizzle olive oil over the fish and serve alongside the potato salad.
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