Ingredients Jump to Instructions ↓

  1. 4 fillets of john dory

  2. 12 pieces scallop meat

  3. 12 chat potatoes , boiled whole

  4. 100g black pitted olives

  5. 1 tablespoon basil, chopped (approximately 12 leaves)

  6. 50g eschallot, diced

  7. 100g natural yogurt

  8. 50g butter

  9. Dressing

  10. 1 tablespoon extra-virgin olive oil

  11. 1 tablespoon tarragon, chopped

  12. 100g semi-dried tomatoes , roughly chopped

  13. 100g french beans , blanched for 3 minutes and refreshed and diagonally sliced

  14. 100g baby spinach

  15. salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. For the dressing, mix tarragon, tomatoes, green beans with extra-virgin olive oil and season with salt and pepper In a saucepan, add butter eschallots and potatoes and warm through on low heat. Add natural yogurt and crush with a fork. Finish with basil, olives and seasoning. Set aside and keep warm.

  2. Blanch spinach for 30 seconds, strain and pat dry.

  3. Heat a large fry pan, add the seasoned fish fillets and cook skin side down for 2 minutes. Add scallop meat and cook for another 2 minutes. Turn the fish over and take off heat.

  4. To assemble, split the potato onto 4 plates. Place spinach on top of potato. Place a piece of fish with 3 scallops on top. Drizzle with dressing to finish.


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