Ingredients
- 3 eggs
- ¼ cup milk
- ½ tsp flaky sea salt
- 1kg small white fish fillets (John dory, gurnard or warehou, skin off, cut into 2 or 3 pieces)
- 1 cup dry breadcrumbs
- 3 tbsp olive oil
- 3 tbsp butter
- 1 onion, finly chopped
- 3 garlic cloves, crushed
- 1 bay leaf
- 1 ¼ cups white wine vinegar
- 1 cup cold water
- 1 tbsp coarsely chopped Italian parsley leaves + ¼ cup parsley picks for garnish
- ½ cup canola oil
- ¼ cup raisins, soaked in boiling water for 10 minutes
- ¼ cup pine nuts
- ¼ cup dill picks
- 8 lemon halves
Recipe also works with: Gurnard, Blue warehou, Silver warehou
Method
Method
Break eggs into a shallow container, add milk and salt and combine. Dip fish into egg mixture and then into breadcrumbs.
To make the marinade, heat olive oil and butter in a large frying pan over medium heat. Add onion, garlic and the bay leaf and cook uncovered until soft and transparent. Pour in white wine vinegar and cold water. Stir and simmer for 3-4 minutes. Add chopped parsley.
Heat canola oil in large frying pan over a medium-high heat. Drop in pieces of crumbed fish and cook until golden on each side. Add a little more oil if necessary. Transfer to a serving dish.
Drizzle three-quarters of the marinade over the fish while it’s still warm, ensuring each piece of fish is covered with marinade.
Add raisins and pine nuts to remaining marinade and spoon over fish. Sprinkle with parsley leaves and dill. Garnish with lemon halves. Serve at room temperature or refrigerate to serve the next day.
Species used in this recipe
John dory Mãori Name: Kuparu
John dory belong to the Zeidae family (dories).