john dory with tomato, pearl barley, broad bean & wild garlic

Now that we can comfortably say that soup season is over, the time for colourful, vibrant produce is here and we couldn’t be more thrilled!

Peter Sheldon has gotten the ball rolling here with his panfried John Dory With Tomato, Pearl Barley, Broad Bean & Wild Garlic recipe, with spring broad beans and wild garlic being a core element of the dish.

Author

Peter Sheldon, The European

Servings

2

Category

Mediterranean

Cuisine

Mediterranean

Ingredients

• 3 tomatoes
• 1 tbsp sherry vinegar
• 2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• 1 garlic clove, minced
• 1 small shallot, finely diced
• 24g cooked Mount Zero Biodynamic Pearl Barley
• 25g fresh broad beans, removed from outer pod
• Small handful of chives, chopped
• Small handful of wild garlic, chopped
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Grate the tomatoes, season with salt and pepper, then drain through strainer with a weight on top to squeeze out a lot of the liquid
2. Place in a bowl and add the sherry vinegar, garlic and olive oil. Adjust seasoning. Leave at room temperature until required.
3. Blanch the broad beans in salted boiling water for 2 minutes, then refresh in some ice water. Peel off the inner shells of the beans and keep aside.
4. Sauté the shallots, cooked pearl barley and broad beans in some olive oil until the shallots have softened, then season to taste and place on the centre of a plate.
5. Spoon the tomato mix around the barley mix and scatter with chives and wild garlic.
6. Cook the john dory fillet skin side down until mostly cooked, then flip over and seal the bottom. Remove from the heat and let rest for 5 minutes.
7. Place fish on top of the barley mix, and drizzle with some more olive oil to finish.