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