Step 1: You will need
- 2 fillets of john dory 150g - 200g each
- 60 ml olive oil
- 20 g butter
- 1 tsp curry powder
- 2 potatoes, peeled and diced
- 1 shallot finely chopped
- 25 g butter
- 1 tbsp chives finely sliced
- 1 courgette
- 30 ml olive oil
- 1/2 green chilli pepper sliced
- 1 bunch of coriander, chopped
- 150 ml water
- 1 tsp honey
- salt and pepper
- 1 frying pan
- 1 spatula
- 1 spoon
- 1 fork
- 1 sauce pan
- 1 blender
- 1 peeler
- 1 cutting board
- 1 knife
- 1 sieve
Step 2: Make the potatoes
Place the potatoes in a saucepan, cover them with water, and bring them to a simmer. Cook until potatoes are soft, which will take about seven to ten minutes.
Step 3: Chop the courgette
While waiting for the potatoes to cook, peel the courgette in wide slices by pressing heavily on the peeler. Now, slice the courgette peel into tiny slivers and set aside for later.
Step 4: Strain potatoes and mash with a fork
Drain the potatoes and shake the sieve to get rid of any excess water. Put the potatoes back into the pot and using a fork, mash them into a coarse consistency. Now add butter, shallots, salt, and mix together. Set them aside but keep them warm.
Step 5: Make the sauce
Heat an empty frying pan over a high heat. When the pan is very hot, add the olive oil and let it heat. Just before it starts to smoke, add the chopped courgette peel, stir, and add sliced chilli, one-half of the water, the honey, and coriander.
Decrease the amount of chilli if you do not like your food overly spicy.
Season with salt and pepper and remove from the heat. Place the contents of the pan into a small blender and cover, leaving enough space for the steam to escape. Blend the sauce into a smooth consistency.
Step 6: VIDEOJUG TIP
Using a more powerful blender will provide a smoother purée, which is what is desired.
Step 7: Season the fish
You now have to season both sides of the fish fillets, starting with a little curry and then with salt and pepper.
Step 8: Pan-fry the fish
Heat the pan on a very high heat. When the pan is very hot, add 30 ml of oil, place the fish in the pan, then add ½ of the butter. To determine when the fish is ready to turn, examine the edges of the fillets.
When they turn white about ¾ cm in from their outside edge, it is time to turn them with a spatula. Turn them and cook the other side for 1½ minute more, with the heat off. Now remove them and place on tray.
Step 9: Final preparations and serve
Add about half of the chives into the potatoes and mix. Drizzle a straight line on the plate with the sauce. Next, place a serving of potato near the centre of the plate. Arrange the fish on top of the potatoes diagonally. Garnish with chives.