John Dory Steak with Scallops, Broccoli, Salsa Verde, and Sauteed Potatoes

John Dory, with its delicate flavor and firm texture, is a prized fish that pairs beautifully with scallops, vibrant broccoli, and zesty salsa verde. Thomasina Miers offered this sumptuous dish to win the Masterchef UK Series one final and it wowed both judges, Greg and John.  The presence of anchovy was there in all the parts of the dish which added to the development of the sensory profile of the dish. In this recipe designed for two, she created a stunning seafood dish that’s both elegant and delicious, complemented by what were sautéed potatoes.

We’ve talked about John Dory before because it is a king of culinary fishes and rather expensive. However, when served up as it was in this dish it clearly created a great wow factor.  

Ingredients

For the John Dory and Scallops:

• 2 John Dory steaks
• 6-8 large scallops, cleaned and patted dry
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Broccoli:

• 1 head broccoli, cut into florets
• Salt, to taste
• Water for boiling

For the Salsa Verde:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons capers, drained and finely chopped
• 2 cloves garlic, minced
• 2 anchovy fillets, finely chopped (optional)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

For the Sautéed Potatoes:

• 2 large potatoes, thinly sliced into rounds
• Salt and pepper, to taste
• Butter or olive oil for light frying

Garnish:

• a grilled or sautéed slice of lemon which could be used as part of the cooking of the John Dory steak.

Preparation

1. Prepare the Salsa Verde:

• In a small bowl, combine the finely chopped parsley, basil, capers, minced garlic, and anchovy fillets (if using).
• Add the Dijon mustard and red wine vinegar to the bowl and mix well.
• Slowly drizzle in the extra virgin olive oil while whisking continuously until the mixture is well combined and has emulsified.
• Season the salsa verde with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare the rest of the dish.

2. Cook the Broccoli:

• Bring a pot of salted water to a boil. Add the broccoli florets to the boiling water and cook for 2-3 minutes, or until they are bright green and tender-crisp.
• Drain the broccoli and set it aside. Add some anchovy paste – less than one teaspoon if that to the broccoli and mix in. If not, drizzle some of the salsa verde over the broccoli when you come to serve. Keep warm until ready to serve.

3. Prepare the Sliced Sauteed Potatoes:

• Heat butter in a large skillet over medium-high heat.
• Carefully add the thinly sliced potato rounds to the hot butter in a single layer, ensuring they are not overcrowded.
• Fry the potatoes for 3 minutes on each side, or until they are golden brown and just slightly crispy.
• Once cooked, transfer the sauteed potato slices to a plate lined with paper towels to drain any excess oil. Season with salt and pepper to taste. Keep warm.

4. Cook the John Dory and Scallops:

• Season the John Dory steaks and scallops with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium-high heat. Once hot, add the John Dory steaks to the skillet.
• Cook the fish for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.
• In the same skillet, add the scallops and cook for 1-2 minutes on each side, or until they are caramelized and opaque in the center.

5. Assemble the Dish:

• Divide the cooked broccoli evenly between two plates, arranging it on one side of each plate.
• Place a John Dory steak on each plate next to the broccoli.
• Arrange the scallops on top of the John Dory steaks.
• Spoon the salsa verde over the fish and scallops, drizzling any excess sauce over the broccoli.
• Serve the sautéed potato rounds alongside the fish and broccoli. Drizzle that too with a small amount of the salsa verde just to get that fish theme running through the dish.

6. Garnish and Serve:

• Garnish the dish with additional chopped parsley or basil, if desired.
• Serve with a slice of sauteed lemon – it could be rapidly flamed just to add a bit of extra colour.
• Serve immediately while everything is hot and fresh.

Enjoy this exquisite seafood dish with its harmonious blend of flavors and textures. It’s perfect for a special date night or any occasion when you want to impress your dining companion with a restaurant-quality meal made right in your own kitchen. Buon appetito!