John Dory with Summer Squash, Elderberries and Lemon Confit

This is a pan-roasted fish dish with flavours from late summer. The coriander and fennel flowers perfume the dish, the lemon confit cuts through the richness of the brown butter and the ripe elderberries add a sweet note. I like to use baby turnips, very young leeks and the core of the summer squash for the vegetable components, because they are not too dominant and allow the fish to shine.