Fillet and skin the John Dory and trim the sides of each fillet. Each John Dory fillet has three sections to it. Cut the larger section away for the one portion and leave the other two sections intact for the second portion. Do the same with the second fillet so that four portions are obtained from one whole John Dory. Refrigerate the fish until ready to cook.
Fold the picked crab meat through the scallop mousse and spoon it into a piping bag with a
Place the fennel, red capsicum, baby leeks, tomato, green and white asparagus, artichokes and kipfler potatoes onto a sheet of lightly buttered greaseproof paper and lightly season with salt and freshly ground pepper.
Cook the stuffed courgette flowers in a steamer for 5 minutes. After 2 minutes add the vegetables and steam for 3 minutes. While the courgette flowers and vegetables steam, cook the John Dory.
In a heavy-based pan heat the olive oil over a medium heat. Lightly season the fish with salt and freshly ground pepper and cook for 3 minutes until golden brown. Carefully turn the fillet and cook for a further 2 minutes. Remove the fish from the pan and drain on kitchen paper to absorb any excess oil. Squeeze a little lemon juice over the fish.
Remove the courgette flowers and vegetables from the steamer. Remove the cling-film from the flowers and place on individual warm plates. Arrange the vegetables on the plates and spoon the fennel emulsion over and around them. Place the olives around the vegetables and set the John Dory onto the vegetables taking care not to cover the courgette flower. Top the John Dory with a slice of lemon a la Grecque and garnish with the chervil and basil.
© 2005 Liam Tomlin. All rights reserved.