John Dory, Spinach, Mussels & Cider from Harriot

Serves 2

Ingredients

· 2 × 140g sides of John Dory, skinless

· 1 bunch spinach, washed thoroughly and stems trimmed

· 1 small leek, boiled for 4 minutes and cut into thick coins

· 200g mussels

· 1 can dry cider

· 75g diced butter, plus extra for cooking

· ½ handful dill, chopped

To begin

Take 100ml of cider and reduce it to about 30ml.

Remove the fish from the fridge to temper.

For the mussels

Place a medium-sized pot with a lid over medium–high heat. Add the mussels and approximately 60ml of cider, cover quickly, and steam for about 30 seconds. Once the mussels have opened, they’re ready. Tip them into a bowl to cool, then pick the meat from the shells. Remove the beards and strain the stock for the sauce.

For the sauce

· 80g mussel stock

· 30g dry cider

· 30g reduced cider

· 75g butter

· Pinch of salt

Bring the liquids to a simmer in a small saucepan. Reduce the heat to low, then whisk in the butter cubes until fully incorporated. A stick blender can also be used for this step.

To finish

1. Gently warm the sauce and add the leek, mussels, and chopped dill.

2. Place a pan over medium–low heat and add a few generous chunks of butter.

3. Season the fish with salt, then place it in the pan to gently poach. Flip every minute to ensure even cooking; this should take about 5 minutes.

4. Once cooked, transfer the fish to two warm bowls.

5. Discard any excess butter from the pan, increase the heat, and return it to the stove.

6. Add the spinach with a pinch of salt and sauté for around 15 seconds, just until wilted.

7. Arrange the spinach over the fish, then spoon over the sauce, leek, and mussels.

8. Serve immediately with some good bread.

Harriot

555 Collins Street, Melbourne