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The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Pan-fried John Dory agrodolce with endive and goat’s cheese


You'll need

4 John Dory fillets (about 160gm each) ¼ cup olive oil ¼ cup red wine vinegar 2 tsp caster sugar 3 Spanish onions, peeled and cut into thin wedges 1 bunch curly endive, trimmed and washed 100 gm soft goat’s cheese

Method

  • 01
  • Heat 1 tbsp olive oil in a large frying pan, add onion, season with salt and cook over low heat for 20 minutes or until caramelised.
  • 02
  • Heat 1 tbsp olive oil in a large frying pan over high heat. Season dory fillets with sea salt and freshly ground black pepper and cook for 2 minutes each side or until just cooked through. Remove to a plate and cover to keep warm, then add vinegar and sugar to frying pan and cook until reduced by half.
  • 03
  • Heat remaining olive oil in a separate frying pan over medium heat, add endive and cook for 1 minute or until just wilted, then season to taste. Serve with caramelised onion and crumbled goat’s cheese and dory fillets drizzled with sauce.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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