Ben Greeno’s John Dory with green salsa

Ben Greeno’s John Dory with green salsa

John Dory with green salsa

Recipe: by Ben Greeno, executive chef, The Paddington/Hotel Centennial

Ingredients

For the fish and vegetables

4 x 180g portion John Dory 

100g peas

100g shelled broad beans 

100g sugar snaps

100g snow peas

1 bunch wild rocket 

1 lemon 

Olive oil 

Salt and pepper 

For the salsa

1 tsp salted capers, rinsed well

2 salted anchovies, rinsed 

1/2 bunch parsley

1/4 bunch mint 

1 garlic clove 

1 tablespoon white wine vinegar 

70ml olive oil

1tsp mustard 

20g chopped pistachios 

 

Method

  1. To make the salsa, wash the herbs and add to food processor with all other ingredients except olive oil.

  2. Chop until blended, then drizzle in the olive oil, season and add the nuts.

  3. Bring a pan of water to the boil and cook the beans and snow peas/sugar snaps to how you like them.

  4. In a bowl add a good glug of olive oil and zest from the lemon.

  5. Heat the grill and cook the dory for about seven minutes until done

  6. Add the rocket and green vegetables to the bowl with the olive oil and lemon. Mix and season. 

  7. Divide into bowls and add fish. Finish with the salsa. 

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