Potato And Beetroot John Dory
This delicious John Dory bake combines tender fish with layers of thinly sliced crispy potatoes and beetroot, all baked to perfection in a flavorful white wine or stock sauce. With a golden finish and a sprinkling of fresh parsley, this dish is a delightful blend of textures and flavors that come together beautifully in every bite.
— Constant Cookbook
Ingredients
- 2 John Dory, cleaned
- 400g potatoes, peeled and thinly sliced (crispy thin)
- 1 beetroot, cleaned and thinly sliced (crispy thin)
- 50g butter
- 150ml dry white wine or fish or vegetable stock (or enough to half cover fish)
- salt and pepper
- 2 tbsp chopped parsley to serve
Instructions
- Pre-heat the oven to 190C/gas mark 5
- Blanch the potatoes and beetroot in salted water for 2 minutes and drain.
- Grease a baking dish with some of the butter.
- Layer half the potatoes and beetroot into the baking dish followed by a third of the butter cut into knobs.
- Put the John Dory on top of this layer followed by another third of the butter.
- Finish the dish by adding the remainder of the potatoes and beetroot on top and adding the remaining knobs of butter. Pour over the wine or stock.
- Bake for 30 minutes, basting every so often. Sprinkle with Parsley and serve.
Yield
Serves 2
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