John Dory With Fried Fennel And Anchovy Butter Sauce Food
JOHN DORY WITH FRIED FENNEL AND ANCHOVY BUTTER SAUCE
Yield Serves 4
Number Of Ingredients 7
Steps:
- Brush John Dory with oil. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat until hot. Add fish and cook until just opaque in center, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Pour off any oil from skillet. Add wine and anchovies and boil until reduced to 1/3 cup, about 12 minutes. Add butter and whisk until melted and smooth. Season sauce to taste with pepper.
- Arrange Fried Fennel in center of plates. Top with fish. Pour sauce over. Sprinkle with parsley and serve.
PAN-FRIED JOHN DORY
Categories Fish Fry Quick & Easy Dinner Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
- Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.
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- Melt the butter in a pan, flavoring it with 1 clove garlic and 1 sprig of thyme, and cook until the butter turns nutty brown. Remove the garlic and thyme, add the bread crumbs and 1 teaspoon salt, mix well and toast for 1 minute, stirring constantly. Transfer the toasted bread crumbs to a container cooled with ice, add 4 tablespoons minced fennel fronds and mix well with a spatula. Put this mixture between two sheets of parchment paper. Flatten the mixture with a rolling pin to form an even layer 1 to 1 1/2 inches thick, then put the mixture, paper and all, in the freezer for about 30 minutes. When firm, remove from the freezer, discard
- the top sheet of parchment and cut it into the shapes of the two fillets: they should cover them like a wrapper.
- garlic, a sprig of thyme, the zest of 2 lemons, a pinch of salt and a grind of pepper. Set it on a baking dish lined with parchment, drizzle it with oil, sprinkle it with salt and pepper and bake it at 350°F for about 25 minutes.
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