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Pan-fried John Dory with caramelised chicory, crisp-fried ham and mint
Serves SERVES 4 Starters and mains
Ingredients
- 6 small heads chicory
- 25g butter 4tbsp olive oil 4tsp caster sugar 1tbsp lemon juice 8 thin slices Serrano ham 4 x 200g thick, unskinned John Dory fillets, halved 4 large fresh mint leaves, finely shredded
- 4tbsp olive oil
- 4tsp caster sugar
- 1tbsp lemon juice
- 8 thin slices Serrano ham 4 x 200g thick, unskinned John Dory fillets, halved
- 4 large fresh mint leaves, finely shredded
Method
Remove a layer of outer leaves from each head of chicory if they are damaged and trim the base if brown, but take care not to cut off too much or the leaves will separate. Cut each head in half lengthways through the base.
Heat the butter and 2tbsp oil in a large non-stick frying pan, add the chicory pieces and fry them for 3 minutes on each side until golden brown. Sprinkle over half the sugar, turn over and cook for a further 2 minutes. Sprinkle over the rest of the sugar, turn over once more and cook for another 2 minutes. Sprinkle over the lemon juice and some sea salt and freshly ground black pepper to taste, and fry for a final 2 minutes, until the chicory is really tender and nicely caramelised.
While the chicory is cooking, heat the remaining oil in another frying pan. Add 4 slices of the ham and fry them for 1 minute on each side until nicely golden. Lift onto a tray lined with kitchen paper and repeat with the remaining ham. Retain the oil.
Season the pieces of John Dory, add them to the frying pan, skin-side down, and fry in the ham-flavoured oil for 2½-3 minutes on each side, pressing down on the pieces with a fish slice as they cook so both sides brown evenly.
Put 3 pieces of chicory on the centre of each plate and sprinkle them with the mint. Place the fillets of John Dory on top. Tuck 2 slices of crisp ham under each piece of fish, spoon some of the caramelised chicory juices around the edge of the plate and serve
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