Saint-Pierre with Fennel and Confit Recipe from GourmetFoodPlaza.com

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Recipe for Saint-Pierre with Fennel and Confit.....you'll find more recipes like this in our Recipe pages

Saint-Pierre (John Dory) with Fennel and Confit
A popular saltwater favorite in Europe, Saint-Pierre (St. Peter's fish, or John Dory) is a firm white fish, flaky in texture and mild in flavor. Here it is cradled in baby vegetables and garnished with basil dressing.
Serves 4
	Basil Puree
1/3 cup	extra-virgin olive oil
1 cup	fresh basil leaves

4	John Dory fillets, 8 ounces each
1/4 cup	extra-virgin olive oil, for frying
-	salt and freshly ground pepper to taste

8	baby fennel roots
8	baby green onions
1/4 cup	extra-virgin olive oil
1/2 cup	fish stock
1/2 cup	white wine
6	sun-dried tomatoes, whole

	*Garnish*
-	basil purée (above)
-	crustacean butter (optional)
-	Corsican olive oil (may substitute any good quality extra-virgin olive oil)

	To prepare the basil purée:
-	Using a large mortar and pestle, crush basil leaves until pulverized.
-	Add olive oil, continuing to blend.
-	If preferred, place basil leaves in bowl of food processor or blender and purée, scraping down the sides.
-	With motor running, slowly add olive oil in a thin stream. Remove and place in a small bowl.

-	*To prepare the fillets:*
-	In a large heavy-bottomed sauté pan or skillet over medium-high heat, heat the olive oil.
-	Cut each fillet into 4 pieces and sauté in small batches, cooking fish for 3-4 minutes on each side, or until golden brown in color.
-	Season with salt and pepper.
-	Remove from skillet and set aside to keep warm.

-	To prepare the vegetables:
-	Heat olive oil in large, heavy-bottomed skillet over medium-high heat.
-	Place baby fennel and baby green onions in olive oil, cooking slowly, until bright in color, approx. 4-5 minutes.
-	Add white wine, fish stock and sun-dried tomatoes.
-	Continue to cook, covered, over medium heat 10-15 minutes until vegetables are fork-tender.
-	Remove from heat. (Reserve vegetable stock for garnish.)

-	*To serve:*
-	Arrange 2 baby fennel and 2 baby green onions on each plate.
-	Place 4 fillet pieces among baby fennel and baby green onions.
-	Top with tomatoes, then surround all with a few tablespoons of vegetable stock from skillet.
-	Garnish with very small amounts of crustacean butter and drizzle with Corsican olive oil.

*	Corsican olive oil is a late-harvest olive oil from olives that are harvested only once per year from trees planted during the Roman Empire 2,000 years ago.

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