John dory with soft-boiled egg, leeks, and mustard vinaigrette

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by: Jasmina






John Dory is a delicious fish - enjoy!




ingredients

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serves: 4

16-20 baby leeks (trimmed and cleaned)

2 eggs

1 piece of Parmesan cheese

2 (12 oz-1 lb/350-450 g) john dory (filleted)

2 tablespoons (25 g) butter (melted)

Maldon sea salt flakes and freshly ground black pepper

Coarsely crushed black pepper, for serving

MUSTARD VINAIGRETTE:

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons white wine vinegar

8 teaspoons extra virgin olive oil

Nutrition Facts
John dory with soft-boiled egg, leeks, and mustard vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 707

  • Total Fat: 37.7 g
  •     Saturated Fat: 17.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 179.6 mg
  • Sodium: 1117.9 mg
  • Total Carbs: 51.5 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 14.2 g
  • Protein: 42.8 g
VIEW DETAILED NUTRITION

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preparation

1.  Preheat the broiler. Cook the leeks in boiling salted water for 2 to 3 minutes, until just tender but still al dente. Drain and refresh under cold water, then dry on paper towels.

2.  Cook the eggs in boiling water for just 7 minutes so that the yolks remain slightly soft. Cool, peel, and cut in half. Shave some thin slices off the piece of Parmesan cheese with a sharp potato peeler and set aside.

3.  For the mustard vinaigrette, mix the mustard and vinegar together in a small bowl, then gradually whisk in the olive oil. Season to taste with some salt and pepper.

4.  Heat a ridged cast-iron grill pan over a high heat. Brush with a little oil, then place the leeks diagonally across it and cook them for slightly less than 1 minute on each side, so that they get nicely marked with diagonal lines. Remove the leeks from the pan and arrange in the center of four large, warmed plates.

5.  Make a cut around the back of the head and under the sharp, bony gill flaps using a sharp, thin-bladed, flexible knife.

6.  Snip off all the spiny fins with strong scissors.

7.  Lay the fish on a chopping board and run the tip of the knife vertically all around the outside edge of the fish, close to the raised ridge of sharp little spines.

8.  Flatten the blade of the knife slightly and start to cut the fillet away from the underlying bones, keeping the blade of the knife as close to them as you can. The fillet from this side of the fish will come away in one piece. Turn the fish over and repeat on the other side.

9.  Brush on both sides with the melted butter and season well with salt and pepper. Lay the fillets, skin-side up, on a lightly greased baking pan or the rack of the broiler pan. Broil, 4 inches (10 cm) from the heat, for 4 minutes. Remove and place on top of the leeks. Put one egg half on each plate. Stir 1 1/2 teaspoons of warm water into the mustard vinaigrette, then drizzle this over the leeks. Scatter the Parmesan shavings on top, sprinkle with a little coarsely crushed black pepper and some sea salt flakes, and serve.

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