Orange and Basil Salad with Sauteed Strips of John Dory

Name: Orange and Basil Salad with Sauteed Strips of John Dory
Ingredients: Salt and freshly ground white pepper; 15 g/½ oz butter; 24 fresh basil leaves; Salt and freshly ground white pepper; A little oil for frying; 2 oranges; 2 X 450-550 g/1-1¼ lb John Dory; ½ head curly endive; 1 tbsp olive oil; 1 tbsp white wine vinegar; Juice of 1 orange

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

John Dory seems to lend itself to a warm salad very well indeed. This dish really is very simple and makes a light and attractive first course.

Ingredients

2 X 450-550 g/1-1¼ lb John Dory
2 oranges
Juice of

Starter
Pescatarian
Gluten-free

Method

Fillet and skin the John Dory, and break each fillet into its 3 natural strips. Cut the 2 larger strips in half lengthwise, leave the smaller strips as they are. You should now have 20 pieces.

Peel and segment the oranges. Put the orange juice in a saucepan and reduce until half its original volume is left. Allow it to go cold and then mix it with the vinegar and the ol