John Dory Fillets Seared In Indian Pastry With Tomato Cardamom
john dory fillets seared in indian pastry with tomato cardamom sauce 
 
editor's note: the recipe and introductory text below are excerpted 
from chef neil perry's book rockpool. for your convenience, we've 
converted the measures - with as much accuracy as possible - from 
australian to american. 
for those who have metric equipment and wish to follow neil's recipe to 
the milliliter, we've included the original measures too. 
 
in this dish, the combination of pastry, fish, sauce, yoghurt and 
spinach makes a complete dish. the cardamom and tomato are a perfect 
match, and the fish steams gently inside as the outside of the pastry 
crisps up. this dish also works beautifully with the flat fish of 
europe and america. it is important that the vegetables are 
well-seasoned and cooked until they caramelise to impart their flavour 
to the sauce. the depth of flavour of aromatics is so often lost when 
they are not allowed to do their job properly. 
 
the tomato and cardamom sauce goes nicely with all seafood; its deep, 
rich flavour enlivens the taste buds. the tomatoes are cut up, skin, 
seeds and all. slice into thin rounds, then into julienne and chop the 
julienne to give a uniform dice. don't chop them as if cutting for 
concasse, they lose too much juice that way. 
 
  two 1.2 to 1.4 kg ( two 2 1/2- to 3-pound) john dory, bought whole and
  filleted
100 (3 1/2 ounces) baby spinach
60 millileters  (1/4 cup) clarified butter
4 Tbsp  (1/4 cup) plain yoghurt
  tomato and cardamom sauce
200 millileters  (3/4 cup plus 1 tablespoon) peanut oil
1 large  onion, finely diced
2 large  knobs ginger, peeled and finely diced
10 clove  garlic, finely diced
2 Tbsp  sea salt
1   knob fresh turmeric, peeled and finely chopped
6   whole cloves, roasted and ground
8   cardamom pods, roasted and ground
8   vineripened tomatoes, diced
 
  indian pastry
1 cup  all-purpose flour
1/2 cup  whole wheat flour
  a pinch of sea salt
  one 55 g (large) egg
  100ml (1/2 cup ) plain yoghurt
2 tsp  peanut oil
1 tsp  water
 
to make the tomato and cardamom sauce, heat the oil until very hot in a 
heavy-based pot. add the onion, ginger, garlic and salt. lower the heat 
and cook over a moderate heat, stirring constantly to prevent burning. 
cook until well caramelised, approximately 1 hour. add the turmeric, 
cloves and cardamom, and cook for a further 5 minutes. add the tomatoes 
and cook slowly for 20 minutes until a thickish sauce forms. set aside. 
 
to make the indian pastry, combine the two flours with the salt in a 
bowl. make a well in the middle and add the egg, yoghurt, oil and 
water. mix with a fork until they form a sticky mass, then knead on a 
bench for 5 minutes until smooth and elastic. allow the dough to rest 
for 30 minutes. divide the dough into 4 equal parts. roll them out as 
thinly as possible on a lightly floured bench. place them between 
sheets of greaseproof paper and stack them on top of each other and 
refrigerate until needed. don't roll them out in advance of the time 
you need them, as they do not keep well when rolled out. 
 
lay out the pastry sheets on a chopping board and place a fillet at one 
end. fold the other half of the sheet over to completely enclose the 
fish, and trim the pastry right to the edge of the fish. brush both 
sides of the pastry with clarified butter and wrap in greaseproof 
paper. refrigerate for 10 minutes. repeat with the others. 
 
heat up the sauce and keep warm. set up a steamer to cook the spinach. 
place a heavy-based frying pan on the stove to cook the fish (do 2 at a 
time). put 15 ml clarified butter in the pan and heat to almost 
smoking. add the fish and cook for about 3 minutes. turn the fish over 
with a fish slice (spatula), and cook for a further 2 minutes. remove 
and drain on kitchen paper. wipe out the pan and repeat the process. 
steam the spinach. 
 
to serve, spoon about 100 to 120 ml (1/2 cup) of the tomato and 
cardamom sauce into the middle of 4 white plates. place the yoghurt on 
top and the spinach on the yoghurt. cut each piece of fish in half and 
place on top. serve immediately. 
 
chef neil perry shares his tips with epicurious: 
. to clarify butter: start with 25 percent more than you need for the 
recipe. melt over low heat, then remove from heat and let stand for 
five minutes. skim the foam off the top, and carefully pour the pure 
butterfat off into a jar, discarding the milk solids at the bottom. 
clarifying butter raises its smoking point, so that it can be used more 
easily for frying. 
. fresh turmeric can be hard to find. it can be ordered online from 
pacific rim gourmet at www.i-clipse.com. 
 
serves four as a main course. 
 
 
 
-- 
(ID: 1585) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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