John Dory, Porthilly oyster sauce, crispy oyster and dill
serves 2 as a main
Oysters are wonderful to cook with. Yes, I love to eat them raw, but having them farmed at Porthilly all year round gives us the luxury to explore their versatility as an ingredient. This oyster sauce will accompany just about any delicate white fish. However, if you see John Dory at your fishmongers, buy it. A true gem of the ocean with a delicious sweet flavour, and an elegant dance partner for oyster.
1 600-800g John Dory, filleted
2 Porthilly oysters, shucked
50g plain flour for coating
1 whole egg, beaten
For the oyster mayonnaise sauce
4 Porthilly oysters, shucked (juices retained)
2 egg yolks
juice of half a lemon
300ml light rapeseed or olive oil
juice of 2 cucumbers
First make the oyster mayonnaise. Put the egg yolks, lemon juice and 4 oysters into a food processor and blend for 30 seconds. With the motor running, slowly add the oil until it’s incorporated, and you have a thick mayonnaise. Add the reserved oyster juices, followed by the cucumber juice, until you have a sauce the consistency of single cream. Season to taste, cover and refrigerate until serving.
Coat the 2 remaining oysters in the flour, followed by the egg wash then breadcrumbs.
Cook the John Dory, after it has been out of the fridge for at least 30 minutes to come up to temperature. Oil the fillets and season with salt before grilling under a pre-heated grill at a medium to high heat, skin side up for 5-7 minutes. Whilst the fish is cooking, gently heat the oyster sauce over a low heat, stirring continuously until warm (do not boil the sauce). Deep fry the 2 bread coated oysters until golden brown, drain on kitchen paper and season with salt.
To serve, finish the warm oyster sauce with some fresh dill, and pour into shallow bowls. Place the grilled John Dory on top, followed by the crispy oyster.