300g/11oz Ratte potatoes, or similar waxy potatoes
2 garlic cloves, peeled, lightly crushed
2 fresh chervil sprigs, stems separated and leaves chopped
sea salt and freshly ground black pepper
1-2 tbsp olive oil
75ml/3fl oz double cream, lightly whipped until soft peaks form when the whisk is removed
1 lime, zest and juice
4 large John Dory fillets, skinned
1-2 tbsp lavender honey
1 red chilli, seeds removed, finely chopped
1 pinch dry-roasted Sichuan pepper
2.5cm/1in piece ginger, peeled, julienned
200ml/7fl oz brown fish stock
2 tomatoes, seeds removed, diced
1 lime, zest only
1-2 tbsp finely chopped fresh chives
salt and freshly ground black pepper
1-2 tbsp extra virgin olive oil
1-2 tbsp reduced balsamic vinegar
For the crushed potatoes, boil the whole potatoes in a pan of water with the garlic, chervil stems and a little sea salt and cook for 20 minutes, or until firm but cooked through.
Peel the potatoes, then place in a small pan, with a drizzle of olive oil and some black pepper, to taste.
Crush the potato with a fork, add the whipped cream, chopped chervil leaves, lime zest and juice and fold together.
For the John Dory, heat the honey and chilli in a small saucepan over a low heat for 2-3 minutes.
Set a steamer over a pan of simmering water. Place the John Dory fillet onto a greaseproof lined tray that is small enough to fit into the steamer.
Brush the fillets with the infused honey, a little Sichaun pepper and the ginger.
Cover the tray with cling film then place into the steamer and steam for 8-10 minutes, or until just cooked through.
Remove the tray from the steamer and pour the cooking juices into a small saucepan.
Add the fish stock, diced tomatoes, lime zest and chives to the juices and warm through. Season, to taste, with salt and freshly black pepper.
To serve, place the crushed potatoes in a line on the centre of four plates. Place the John Dory fillet on top of each, then spoon over the jus. Finish with a drizzle of olive oil and a little of the reduced balsamic vinegar.
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