An Irish Fish Specialty

Main Ingredients

2 fillets of John Dory 140g each

1 head of York cabbage

100g heritage carrot (yellow/red)

800g celeriac

100g smoked pork belly

200g button mushrooms

200g onions

200g butter

Gnocchi

500g baked potatoes

100g flour

10g salt

½ egg yolk

Stock

Method:

·Juice 500g celeriac

·Chop up John Dory bones, to an inch thick.

·Sweat off 200g button mushrooms, 200g onions, 200g celeriac.

·After 3 minutes add in fish bones and then add the celeriac juice and cook for 30 minutes.

·Add water if it looks a little dry.

·Strain off and set aside, add 50g butter and blend with hand blender.

Bacon & Cabbage

Method:

·Brunoise the heritage carrots and celeriac

·Clean and take the stalk out of the cabbage then slice the cabbage as finely as possible.

·Take the smoked pork belly and cut into fine lardons.

·In a large pot, cook the bacon lardons till brown and crispy.

·Add in brunoise of vegetables and cook for 3 minutes.

·Then add in the sliced cabbage, 100g butter and cook until tender.

·Season at the beginning, middle and end. Set aside when cooked.

Gnocchi

Method:

·Bake potato and scoop out the centre when cooked.

·Pass the potato pulp through a drum sieve.

·Add flour and salt to potato and mix

·Add ½ egg yolk and combine. Knead for a couple of minutes until it resembles bread dough.

·Roll out in a cigar shape and cut into 1inch long barrels

·Roll the barrel between your hands to make a ball. Then shape the gnocchi on the back of a fork. Blanch and set aside.

Dory

·Take the fillets of John Dory and season them with Maldon sea salt and white pepper, front and back.

·Place into a hot pan, with some olive oil and after one minute put pan with fish inside into the oven and roast for 4 minutes approx, or until cooked.

·Place cabbage in the centre of the plate, arrange gnocchi around and spoon on frothy sauce.

·Arrange Dory on top of the cabbage.

This recipe comes to us courtesy of Chef Graham Neville of Restaurant FortyOne in Dublin, Ireland.