Ben Greeno’s John Dory with green salsa
John Dory with green salsa
Recipe: by Ben Greeno, executive chef, The Paddington/Hotel Centennial
For the fish and vegetables
4 x 180g portion John Dory
100g shelled broad beans
100g sugar snaps
100g snow peas
1 bunch wild rocket
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
20g chopped pistachios
To make the salsa, wash the herbs and add to food processor with all other ingredients except olive oil.
Chop until blended, then drizzle in the olive oil, season and add the nuts.
Bring a pan of water to the boil and cook the beans and snow peas/sugar snaps to how you like them.
In a bowl add a good glug of olive oil and zest from the lemon.
Heat the grill and cook the dory for about seven minutes until done
Add the rocket and green vegetables to the bowl with the olive oil and lemon. Mix and season.
Divide into bowls and add fish. Finish with the salsa.