Char-grilled Octopus with John's Special Marinade - Chef Recipe by John T. Bailey
“Great snack with a cold drink on a hot day.” - John T.Bailey.
4 John Dory fillets
Salt & pepper
250g snow peas, blanched & refreshed
100g snow pea shoots
100g garden peas
1/4 Spanish onion, sliced
1/4 fennel, shaved
1 baby cos lettuce, leaves removed
80g pine nuts, roasted
100g Meredith goats' cheese feta
120 mL pomace oil
50 mL lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1 pinch sea salt
1 pinch sugar
Melt the butter in a heavy-based frypan over a medium-high heat. Season the fish with salt and pepper, then fry skin-side down for 2 minutes, or until golden. Flip, then fry the other side until the fish is just cooked through.
Place all the ingredients into a jar and shake well. Combine the green salad ingredients in a bowl and dress heavily. Toss to combine.
Place the fish and salad together on each plate. Season with salt and pepper and finish with a scattering of fried eschalots, micro cress and a wedge of lemon.
Recipe provided by Lee & Me