麻豆约拍

by Nathan Outlaw from Fish Kitchen听

Serves 4

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Prep time 20 mins

Cooking time 15 mins

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I came up with this idea when I was creating rubs for meats. Why not a rub for fish? John Dory is the perfect candidate and it cooks so well on the bone, especially on the barbecue. And the green sauce works wonders with the sweet John Dory flesh and charred chicory.

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Ingredients

1 John Dory, about 2kg, or 2 smaller 1kg fish (head removed, trimmed, scaled & gutted)

4 heads of chicory, trimmed & leaves separated

Olive oil, for cooking

Cornish sea salt & freshly ground black pepper

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Spice Rub

1 tbsp fennel seeds

1 tbsp black peppercorns

1 tbsp coriander seeds

1 tbsp sea salt

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Green Sauce

3 garlic cloves, peeled & roughly chopped

2 tbsps capers in vinegar, drained

6 good-quality salted anchovies

2 large gherkins

a handful rocket leaves

a handful flat-leaf parsley

1沤2 handful mint

1 tbsp red wine vinegar

1 tbsp English mustard

100ml extra virgin olive oil

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Method

• Light the barbecue 30 mins before starting to cook.
  
• To make the spice rub, toast the spices in a dry pan over a medium heat for a minute or until fragrant.
  
• Tip into a mortar, add the salt & a drizzle of oil & grind with the pestle.
  
• Spread the spice rub over the fish, taking care 鈥� John Dory has some nasty spikes!
  
• For the sauce, finely chop the garlic, capers, anchovies & gherkins together; put to one side.
  
• Next chop the rocket, parsley & mint together finely.
  
• Now chop the two mixtures together & place in a bowl.
  
• Stir in the wine vinegar & mustard. Add enough extra virgin olive oil to bind the mixture. Transfer the sauce to a serving bowl, cover & set aside.
  
• Put the chicory leaves into a bowl, drizzle with olive oil, season with salt & pepper & toss to mix.
  
• Thread a large skewer through the bottom of the leaves & another, parallel, skewer through the tops, so all the leaves are held tightly on both skewers.
  
• When ready to eat, place the chicory skewers on the barbecue & cook for about 4 mins on each side until the leaves begin to soften & char. Move the chicory to the side of the barbecue to keep warm while you cook the fish.
  
• Cook the fish (in a barbecue fish clamp if you have one) on the hottest part of the barbecue for 3鈥�5 mins without moving. Turn carefully & cook for a further 3鈥�5 mins until done.
  
• Meanwhile, remove the chicory leaves from the skewers.
  
• Transfer the fish to a warm platter & arrange the chicory on the side.
  
• Serve at once, with the green sauce.