John Dory With Parsley, Norcellara Olives And Fennel For 2

Super fresh fish is matched with herbs and buttery olives to make a flavorsome combination – The roasted peppers adding a smoky sweetness along with the cherry tomatoes and fennel which add a Mediterranean feel.  Try our John Dory dish on a recipe box for 2.

Note From Chef Spencer Westcott John Dory or Saint Pierre as it is known in Europe, makes me think of summer holidays in the Mediterranean.
Artisan ingredients included:
  • 1 Saint Pierre-John Dory 450g
  • 500g French Ratte Potatoes
  • 1 Bulb Italian Fennel Sliced
  • 100g Italian Nocellara Olives
  • 150g Italian Cherry Vine Tomatoes
  • 1 Bunch Italian Basil
  • 1 Bunch Flat Leaf Parsley
  • 1 Italian Red Pepper
  • 1 Italian Green Pepper
  • 1 Italian Yellow Pepper
  • 1 Unwaxed Leafy Italian Lemon
From Your Cupboard:
  • Olive oil
  • Unsalted Butter
  • Sea salt
  • Freshly-ground black pepper

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£36.00

ORDER NOW FOR FREE DELIVERY ON SATURDAY 6TH MARCH

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.

More Delicacies by This Producer

New Chef Spencer Westcott
New Chef Spencer Westcott
New Chef Spencer Westcott
New Chef Spencer Westcott

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