Roasted John Dory, Cinco Jotas ham, Spinach, Carrot and Saffron with Cockles

Roasted John Dory, Cinco Jotas ham, Spinach, Carrot and Saffron with Cockles

Serge et le Phoque

Ingredients

  • 4 Portion John Dory 90gr Each
  • 60g Sliced 5J a la minute

For the Carrot Sauce

  • 50gr Carrot Thinly Sliced
  • 25gr Onion Thinly Sliced
  • 1gr Saffron
  • 100gr White Wine
  • 300gr Strong Fish Stock
  • 50gr Salted Butter
  • For the Crispy Spinach and Wilted Spinach
  • 20 Large Spinach Leave
  • Extra Virgin Olive Oil

Preparation

For the Carrot Sauce

Cook the onion until soft with no colour, incorporate carrot & saffron and cook together, deglaze with white wine, add the fish stock and reduce to desired consistency. Strain and monte with butter, season with a little Jerez sherry vinegar.

For the Ham Stock

Take previously-blanched ham bone and cook covered with wáter to produce a clear stock.

For the Cockles

In a pot a la minute have the cockles with a touch of water, close it with a lid until are open.

For the Crispy Spinach

On a heavy duty tray place the spinach dressed with olive oil and salt under the salamander, cook turning until it has nice colouration and is dry.

Final Touches

Warm and season the sauce with Jerez sherry vinegar, warm the cockles in the sauce

Saute some spinach in olive oil,

Pan fry the John dory with garlic, thyme, rosemary and finish with a knob of salted butter

Slice the Cinco Jotas 5J

Carve the John Dory, half cover with wilted spinach, sauce the fish with carrot cockle juice, add the slice ham and crispy spinach