Whole day boat fish.
Ingredients
1x Day boat whole fish - 600/800g (gurnard, plaice, John Dory, Dovers)
50g Sauce vierge
MOP
- Ensure the fish is gutted and scaled before cooking
- To order roast the fish whole either using a large non stick pan if it fits or directly on the flat top. Cook the fish ensuring the side you serve the fish has a crispy skin. Whilst cooking baste the fish in butter and lemon juice.
- to serve place the whole fish on a large plate and finish with sauce vierge and a lemon wedge
Sauce Vierge
Ingredients
280g Plum tomato, peeled, seeded & diced
290g Olive oil
2x Lemons, juiced & zested
40g Spring onion, sliced
10g Basil, picked and chiffonade
5g Chives, finely chopped
3g Salt
MOP
- Combine all of the above ingredients in a mixing bowl
- Once thoroughly combined store in a deli container and refrigerate till needed
Waiters notes:
Roasted whole day boat fish served with sauce vierge and lemon
Allergies: Fish