Peter Robertson's signature dish from the Freshtival campaign at Flying Fish has been dialled down so you can cook it and enjoy it at home.


  • 1 john dory fillet per person 4x 800g fish approx

  • Pistou

  • 4 bunch basil

  • 2 bunch parsley

  • 200g grape seed oil

  • 125g toasted macadamia

  • 6g salt + more to adjust

  • Scampi stock:

  • 1kg scampi (shell reserved)

  • 100g onion

  • 10g garlic

  • 20g tomato paste

  • 75g fermented tofu

  • 600g mirin

  • 45g dried shitake

  • 45g dry kombu

  • 1kg water


  • Pistou:

  • 1.

    Blanch and refresh the herbs, the ensure they are drained well before blending to make a smooth puree with remaining ingredients.

  • Scampi Stock:

  • 1.

    Pan fry the reserved scampi heads, add and gently sweat onion garlic until sweet, cook out tomato paste then add all remaining ingredients and leave to simmer for 1hr pass/press/pass

  • 2.

    Thicken the stock with potato starch, beat in pistou, balance with lemon juice and finish with reserved scampi tails and dried heirloom tomato. (The ratio for thickening = 1ltr stock 20g potato starch, cold start, bring to a simmer whisking continually.)

  • John Dory:

  • 1.

    Pan fry 1 fillet of dory per person with a weight on top to prevent curling. Sauce the plate first then add some blanched sugar snaps finish with the fillet of dory.


Recipe courtesy of Flying Fish.

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