A Fillet Of John Dory With Alaskan Crab And Asparagus

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, A fillet of John Dory with Alaskan crab and asparagus. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make A fillet of John Dory with Alaskan crab and asparagus is Serve 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook A fillet of John Dory with Alaskan crab and asparagus estimated approx 1 hour 15 minutes.

To get started with this particular recipe, we must first prepare a few components. You can cook A fillet of John Dory with Alaskan crab and asparagus using 12 ingredients and 9 steps. Here is how you can achieve it.

Rick Stein’s recipe

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Ingredients and spices that need to be Make ready to make A fillet of John Dory with Alaskan crab and asparagus:

1. 500 g small unpeeled prawns
2. 2 tbsp olive oil
3. 1 medium onion, chopped
4. 1 carrot, chopped
5. 800 ml fish sauce
6. 100 g fresh thin asparagus
7. 350 g skin on John Dory fillets
8. 100 g unsalted butter, chilled and cut into pieces
9. Salt and black pepper
10. 200 ml double cream
11. 1 tbsp lemon juice
12. 200 g alaskan crab meat

Instructions to make to make A fillet of John Dory with Alaskan crab and asparagus

1. For the stock:
   
   Peel the prawns, keeping the shells. Heat the olive oil in a pan. Add the shells, onion, carrot and garlic and fry gently for 6 - 7 minutes until soft and lightly browed.
2. Add the fish stock, cover and simmer for 40 minutes. Pass through a fine strainer into a lean, wide based pan, pressing out as much liquid as you can from the shells using the back of a ladle.
3. Cut the asparagus into 10 cm lengths, briefly cook in salted water and drain.
4. Cut the John Dory fillets into 2 pieces along the natural break. Melt a little of the butter and brush it over the fish, and season lightly with salt and pepper.
5. Place, skin side up in a lightly buttered baking tray ready to grill; preheat the grill to high.
6. Boil the prawn - flavoured stock until reduced by half. Add the double cream and boil rapidly until reduced once more by about half. Whisk in the butter pieces, 2-3 time, then stir in the lemon juice and salt to taste.
7. Grill the John Dory for 4 minutes until just cooked through.
8. Meanwhile, stir the prawns into the sauce and cook for about 1 minutes. Add the crab meat and asparagus and heat through.
9. Serve with the grilled fillets on a warm plates.

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