John Dory with Saffron Mash and Sweet Peppers

Cut the peppers into quarters and remove the seeds. Trim these quarters then cut them into a neat julienne.

In a saucepan bring the white wine, soy and the fish stock to the boil; reduce until only about 100ml/3½ fl oz remains. Add the red pepper along with the veal stock. Return to the boil and reduce slightly until it starts to thicken.

In a frying pan, heat the oil then season the fingers of fish. When the oil is smoking add the butter and quickly fry the fish in the hot fat allowing about 30 seconds per side. Remove from the pan and drain.

To reheat the mash first gently heat the cream with the saffron then follow the recipe instructions on page 25. Place a spoonful of the finished mash in the centre of each plate. Carefully place 3 fingers of the dory on the mash. Drain the peppers from the sauce and divide into four equal amounts. Drape these over the fish and pour the sauce around the mash.