Herb Hugging John Dory Fish
Servings : 4 people
Description
John Dory or Saint Pierre Fish with a Viennoise herb and parmesan crust
Ingredients
- 4 John Dory Fish fillets or cod, hake
Viennoise Topping (herb & parmesan crust for fish)
- 100 g (3.5oz) butter
- 100 g (3.5oz) breadcrumbs
- 100 g (3.5oz) parmesan grated (from a fresh block, not from a packet)
- 1 clove garlic finely chopped
- 1 tbsp fresh lemon thyme
Instructions
- Melt the butter in a saucepan and mix in the breadcrumbs, parmesan, garlic and herbs. Here I added a tablespoon of dried seaweed (found in Asian supermarkets) instead for something a bit different.
- Spread the mixture out on to a baking sheet lined with baking parchment.
- Top with another baking parchment sheet and roll it out until it’s flat and even (about 3mm thickness). Place in the fridge to set for about 30 minutes.
- The viennoise topping is now ready to cut. If you have any extra, cut them into portions, place each between the paper and freeze until needed.
- Place the fish in a roasting tin, layer the topping on top of it and melt it under the grill for a couple of minutes.
- Just placing it under the grill gives a magical effect: the topping just hugs the fish like they were meant to be together.
Notes
Serve on a bed of vegetables and surround with a smoked tea beurre blanc sauce and enjoy with a chilled glass of white Burgundy.