Pan-fried John Dory with lobster mash, broad beans, samphire and courgette flowers

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Serves 4

Preparation time
1-2 hours

Cooking time
10 to 30 mins








Ingredients

For the lobsters2 live lobsters, each 500-600g/1lb 2oz-1lb 5oz For the lobster sauce selection vegetables, finely chopped (½ onion, 1 carrot, 2 celery sticks, ¼ fennel bulb)4 garlic cloves, finely chopped2 tbsp olive oil1 tbsp tomato purée large sprig of thymelarge sprig of basil ½ star anise6 fennel seeds6 coriander seeds6 black peppercorns4 tbsp white wine 2 tbsp brandy 500ml/18fl oz homemade chicken stock For the vegetables200g/7oz freshly shelled broad beans4 baby courgettes, with flowers attached200g/7oz samphire3 tbsp olive oilFor the lobster mash 4 large Desirée potatoes, peeled and quartered125ml/4fl oz double creamabout 100g/4oz unsalted butter, dicedfreshly grated nutmegsalt and freshly ground black pepperhalf of the chopped lobster meat (see above)8 basil leaves, coarsely chopped6 tarragon leaves, coarsely choppedFor the John Dory4 large fillets of John Dory, each about 150g/5½oz, skinned 150ml/5¼ olive oil 50g/2oz buttersalt and freshly ground black pepper

Method

1. Put the lobsters in the freezer for an hour to desensitize them (no longer than this or the meat will become frozen), then cut them in half lengthways with a sharp knife and separate the heads, claws and tails. Cut the heads into about six pieces, reserving all the liquid that comes out. (If there are any corals, freeze them to use in another dish.) Blanch the claws and tails in boiling salted water for four minutes. Drain and leave on a tray until cool enough to handle, then remove the shells while still warm. Cut the meat into 1cm/½in dice and set aside. Reserve all the shells and heads. 2. To make the lobster sauce, cook the chopped vegetables and garlic in the oil over a high heat for 10-15 minutes or until lightly browned. Add the lobster shells and heads with all the liquid, and mix well. Cook for two minutes, then add the tomato purée and cook for one more minute before adding the herbs, spices, wine and brandy. Cover with the stock and 500ml/18fl oz of water and bring to the boil, then simmer for 45 minutes. Strain through a muslin-lined sieve into a clean pan and boil until reduced to 100ml/3½fl oz. Keep the sauce warm.3. For the vegetables, plunge the broad beans into boiling salted water and simmer for 3-5 minutes or until tender. Drain and refresh in iced water, then drain again and peel off the skins. 4. Remove the flowers from the courgettes and set aside. Cut each courgette lengthways into quarters, then dice each length into 1cm/½in pieces. Cook in boiling salted water for two minutes only. Drain, refresh in iced water and drain again. Split the courgette flowers lengthways in half and pick out the stamens, then split the flowers in half again. 5. Pick the roots off the samphire and blanch the stems in boiling water for one minute. Drain, refresh in iced water and drain again.6. To make the lobster mash, put the potatoes in a pan of cold salted water and bring to the boil. Turn the heat down and simmer gently for about 25 minutes or until the potatoes are just cooked. Meanwhile, boil the cream in a separate pan until reduced by half. Drain the potatoes, then dry off slightly and mash. Work the mash through a food mill (mouli), ricer or sieve into a clean pan and beat in 50g/2oz butter, a few pieces at a time, followed by three-quarters of the reduced cream. Now beat in the remaining 50g/2oz of butter, and season to taste with nutmeg, salt and freshly ground black pepper. If you think the mash needs it, you can add more butter at this stage.7. Reheat the mash until hot, then gently fold in half of the chopped lobster meat along with the chopped basil and tarragon. Taste for seasoning, adding salt and freshly ground black pepper if it needs it, and fold in the remaining reduced cream. Cover the surface of the mash with greaseproof paper or cling film and keep warm by the side of the stove. 8. For the John Dory, cut each John Dory fillet lengthways into three pieces. Season with salt and freshly ground black pepper to taste. Heat the 150ml/5¼ of olive oil in a large heavy frying pan until hot but not smoking. Lower in the pieces of fish with a fish slice, skin side up, and fry for 1-1½ minutes or until golden underneath. Turn the pieces over and repeat on the other side. When the fish is almost done, add the butter in small pieces and let it start to turn golden-brown and foam around the fish. Carefully remove the fish and drain well on kitchen paper.9. In a small saucepan, reheat the blanched broad beans, courgette dice and samphire with two tablespoons of the olive oil and one teaspoon of water. When hot, add the lobster sauce and the courgette flower pieces, then the remaining diced lobster meat and the remaining tablespoon of oil. Taste and add salt and freshly ground black pepper if necessary.10. To serve, quickly reheat the mash for 20 seconds or so, then spoon onto the centre of each of four plates. Top each serving with three pieces of fish and drizzle the lobster and vegetable dressing over and around.