How to Cook John Dory |The Hook and The Cook| RECIPE | Paul Breheny

How to Cook John Dory,    / thehookandthecook   Please subscribe to our channel. Paul Breheny shows you how to cook John Dory fillet with butternut pumpkin macadamia nut spinach and Israeli Cous Cous. John Dory a beautiful white fleshed fished. Its said to be blessed by God himself and has the thumb print to prove it. Paul shows you his way that he likes to cook this wonderful tasty fish. We hope you enjoy this clip. Please subscribe. Paul has written the recipe here for you to follow: Serves 2 Ingredients: 1. 2 x 180g portions of John dory fillet – Skin on 1 x lime 2 red Chillies – Finely chopped 200g Israeli cous cous 20g Persian feta optional 2. 100g baby spinach – washed and sliced 3. ½ small Spanish onion 4. 1/2 Whole butternut pumpkin – peeled, and cut into 2cm cubes 5. 1 Lebanese cucumber Diced 6. 6x Sundried tomato diced 7. Fresh asparagus blanched and diced 8. 100g macadamia nuts Salt Cracked black pepper Red wine vinaigrette 100mls red wine 100mls red wine vinegar 20g white sugar Pinch sea salt Method for red wine dressing Combine all ingredients in a small pot and reduce until slightly thick allow cooling. The liquid will thicken once cool . Once cool add extra virgin olive oil. (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/: Method: Preheat an oven to 250°C Cut pumpkin into cubes roughly two centimetres by two centimetres, toss in olive oil and season generously with sea salt and cracked black pepper. Place cut pumpkin onto a baking tray with the whole garlic cloves and roast until just cooked, reduce temperature to 200°C and continue to roast until crisp and light golden brown in colour. Reserve and keep warm. Prepare Israeli or pearl couscous, you'll need about 1 1/4 cups of water or stock for every 1 cup of dry grain. Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly and have more an "al dente" mouth feel when cooked. • Slice the Dory skin on the fillet this helps stop the fish from curling. • In a cold pan place the John Dory Fillets skin side and slowly increase the heat without moving for approximately 4 to 5minutes or until the skin is crisp. • Turn the fillets over and fry for another three minutes and turn off heat and rest in a warm place. • Cut macadamia nut into quarters and toast lightly to release oils. • Strain the Israeli cous cous and place in a bowl with the baby spinach, chilli, Roasted butternut pumpkin, diced red onion, cucumber asparagus and sundried tomato. • Toss and add red wine vinaigrette • Arrange on plate • Add John Dory fillets and scatter around some macadamia nuts. • Top salad with fetta but this is optional. Hope you enjoy this video and learn a few tips & tricks along the way. Please share it with your friend and subscribe to The Hook and The Cook You tube channel for the latest videos on Fishing & Cooking. Thanks Regards Scotty & Paul. Music by Travel Light by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/: ~-~~-~~~-~~-~ Please watch: "Catch and Cook Trout on the open fire, #fishing #cooking"    • FLY FISHING FOR TROUT |  HAVE YOU COOKED F...   ~-~~-~~~-~~-~