Ingredients
For the caramelised chicory:- 50 g butter
- 50 g caster sugar
- 2 heads baby chicory
- 2 tbsp granulated sugar
- 100 ml water
- 6 coriander seeds
- 10 black grapes, peeled
- 200 ml fresh blood orange juice
- 1 blood orange, segmented
- small bunch dill, leaves picked
- few sprigs tarragon, chopped
- 4 john dory fillets, 200g each, skin removed
- 50 ml olive oil
- 2 tbsp butter
- olive oil, for drizzling
Description
Dylan McGrath, Head Chef At Mint In Dublin, Makes A Seasonal Fish Dish Bursting With The Exotic Flavours Of Chicory, Blood Orange, Coriander Seeds And Poached Black Grapes
UK TV
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