John Dory with griddled leeks

Ready in: 30 minutes Serves: 4 12 baby leeks, trimmed 25g (1oz) Parmesan cheese 4 Good Taste Foods John Dory fillets 25g (1oz) butter, melted For the mustard vinaigrette: 10ml (2tsps) Dijon mustard 10ml (2tsps) white wine vinegar 45ml (3tbsps) extra virgin olive oil

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1.  Pre-heat the grill to high.  Cook the leeks in boiling salted water for 2-3 minutes until just tender but still al dente.  Drain and refresh under cold water then dry out on kitchen paper.

2.  For the mustard vinaigrette, mix the mustard and vinegar together in a small bowl and then gradually whisk in the olive oil.  Season to taste with some salt and pepper.  Add 10ml (2tsps) warm water.

3.  Heat a ridged cast iron griddle over a high heat, brush with a little oil then place the leeks diagonally across it and griddle them for slightly less than 1 minute on each side so that they get nicely marked with diagonal lines.

4.  Brush the John Dory fillets on both sides with the melted butter and season well with salt and pepper.  Lay the fillets skin side up on a lightly greased baking sheet or the rack of the grill pan and grill for 3-4 minutes.  Turn over and cook for approximately 3-4 minutes on the other side.

Arrange the leeks on 4 plates, spoon over the vinaigrette, top with the John Dory fillets and Parmesan shavings.