Fricassée of John Dory with Florets of Calabrese

• 2 X 900 g-1.25 kg/2-2½ lb John Dory
• 175

Fillet the John Dory. Skin each fillet and separate into 3 pieces on each side. Cut each fillet into thick strips to give at least 24 pieces of equal size.

Cut the calabrese into small florets and ‘turn’ the stalks into small barrel shapes using a small knife. If there are any leaves save these and use them to garnish the finished dish. Lightly blanch both the florets a