Roast whole dory with caramelised garlic and crushed black pepper
Search for similar recipes...
Serves
2
|
100 gm
|
butter, coarsely chopped
|
|
2 (about 750gm each)
|
whole dory, heads removed
|
|
1 tbsp
|
whole black peppercorns, toasted and coarsely crushed
|
|
300 ml
|
fish stock
|
|
2 tsp
|
finely chopped flat-leaf parsley
|
| Caramelised garlic |
|
30 gm
|
butter
|
|
12
|
cloves of garlic, peeled
|
|
2 tsp
|
white sugar
|
|
40 ml
|
fish stock
|
|
1
|
For caramelised garlic, preheat oven to 180C. Melt butter in a heavy-based oven-proof saucepan until golden, add garlic, stir to combine, then scatter with sugar and stir for 3 minutes or until garlic is golden. Add stock, cover and roast in the oven for 5 minutes.
|
|
2
|
Increase oven temperature to 200C. In a large cast-iron frying pan, melt butter, add dory, caramelised garlic cloves and black pepper and cook over high heat for 3 minutes or until browned. Turn and add fish stock, then bring to the boil, cover, transfer to oven and roast for 6 minutes. Turn fish and roast for a further 6 minutes.
|
|
3
|
To serve, place dory onto a plate, spoon over juices and garlic and scatter with parsley.
|
Drink Suggestion Bright young unwooded red, such as tempranillo.
RECIPE Steve Hodges, Fish Face
PHOTOGRAPHY William Meppem
STYLING Rodney Dunn