Warm John Dory Rillettes with Crispy Baguette
1 baguette, thinly sliced
Extra virgin olive oil, for drizzling
400g John Dory fillets
200g unsalted butter
1 clove garlic, finely chopped
1 shallot, finely chopped
2 tsp baby capers in brine, drained
2 tbs lemon juice
1 sprig parsley, finely chopped
1 tsp finely chopped chives
sea salt & cracked black pepper
cornichons, to serve
Preheat oven to 180°C Fan.
Place baguette slices onto 2 large baking trays and drizzle with olive oil. Bake for 8 minutes, until golden and crisp. Cool.
Season the John Dory fillets with salt and pepper and place onto the perforated tray in the Steam oven for 6 minutes at 100°C, or until just cooked and flaking apart easily. Remove from oven and flake fish apart into smaller pieces.
Meanwhile, place butter in a small saucepan over a low heat until melted. Stir through garlic, shallot, capers, lemon juice, parsley and chives. Add John Dory and stir gently to combine, trying not to break up the fish too much. Season with salt and pepper. Serve warm with crispy baguette and cornichons.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
