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Crisp-skinned John Dory with rolled Swiss chard and roasted garlic
Fruit and vegetables
45g/1½oz preserved
lemon
, pith removed
500g/1lb 2oz picked stinging
nettle
leaves
1
garlic
bulb
16
Swiss chard
leaves, or good-quality spinach leaves
1
lemon
, finely grated zest only
Tins, packets and jars
3 anchovy fillets
Cooking ingredients
pinch fine
salt
6
salted
anchovy fillets
freshly ground
black pepper
Dairy, eggs and chilled
175g/6oz plain natural
yoghurt
, unsweetened
100g/3½oz
clarified butter
, for frying
35g/1¼oz
clarified butter
Meat, fish and poultry
300g/10½oz
John Dory
fillet, skin on and boneless
Other
1 tsp dashi powder
sea salt and freshly ground black pepper
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