John Dory, Steamed Courgettes, Summer Slow-Cooked Tomatoes and Deep Fried Courgette Flowers


You will need

For the slow-cooked tomatoes

200g mixed cherry tomatoes
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
+1 tbsp red wine vinegar


For the steamed courgettes

2 small courgettes, finely diced
3 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1/2 lemon, zest and juice
1 red chilli, deseeded and chopped
A few basil leaves, very finely chopped
Salt and freshly ground black pepper

For the deep fried courgette flowers

4 courgette flowers
100g plain flour + 1/2 tsp bicarbonate of soda
125ml sparkling water
Vegetable oil for deep fat frying
Salt and pepper


Directions

1 For the slow-cooked tomatoes, place the cherry tomatoes on a large tray and slow cook using the warming drawer on the slow cooking setting, level 5, for 2 hours.

2 When the time is finished, toss them around the oil and vinegar dressing. Set aside.

3 For the courgette flowers, toss each flower in a little plain flour and set aside.

4 For the batter, mix the flour, bicarb and water and whisk to incorporate.

5 Dip each flower into the mixture and fry in the oil for 2–3 minutes or until golden brown and dry using kitchen paper. Keep warm.

6 For the steamed John Dory and courgettes, place the fish fillets on a perforated steam container and steam at 85°C for 4 minutes.

7 When the time has elapsed, add the diced courgette using another perforated container and steam at 85°C for another minute.

8 Mix the rest of the ingredients in a bowl and toss the steamed courgettes in together as soon as they come out of the steam oven.

9 To plate, spoon some of the slow-cooked tomatoes on the side of a plate, followed by the courgettes. Lean the John Dory over the courgettes followed by the deep fried flower and drizzle around the plate with some of the courgette dressing.

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