This is a good dish to keep you out of the kitchen with the emphasis on entertaining!
4 fillets of John Dory
12 pieces scallop meat
12 chat potatoes, boiled whole
100g black pitted olives
1 tablespoon basil, chopped (approximately 12 leaves)
50g eschallot, diced
100g natural yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon tarragon, chopped
100g semi-dried tomatoes, roughly chopped
100g French beans, blanched for 3 minutes and refreshed and diagonally sliced
100g baby spinach
salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the dressing, mix tarragon, tomatoes, green beans with extra-virgin olive oil and season with salt and pepper
In a saucepan, add butter eschallots and potatoes and warm through on low heat. Add natural yogurt and crush with a fork. Finish with basil, olives and seasoning. Set aside and keep warm.
Blanch spinach for 30 seconds, strain and pat dry.
Heat a large fry pan, add the seasoned fish fillets and cook skin side down for 2 minutes. Add scallop meat and cook for another 2 minutes. Turn the fish over and take off heat.
To assemble, split the potato onto 4 plates. Place spinach on top of potato. Place a piece of fish with 3 scallops on top. Drizzle with dressing to finish.