List of Ingredients
- 2 LB. of John Dory fish
- 14 OZ. of shelled peas
- 24 of thin slices of mild flat pancetta
- 1 onion
- Garlic
- Dry white wine
- Green peppercorns in brine
- Marjoram
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the fins from the fish, being careful handling the dorsal and ventral fins because they are sharp. Cut the fish open along the belly, starting at the head and cutting to about halfway down the body, and remove the innards. Cut out the fillets and divide each one into 6 pieces.
Clean and pare the onion, slice it and brown it for 5 minutes with a little oil, 1 clove peeled garlic and 1 teaspoon drained green peppercorns. Bard each piece of the John Dory with 2 slices of pancetta, season them with a drizzle of oil and a grind of pepper, then bake them at 400°F for 10 minutes.
Flavor the onions with 1/2 cup of wine and, as soon as it evaporates, add the peas and 4 1/4 cups water and cook for another 6-7 minutes, then puree them until smooth and salt to taste. Pour the creamed peas onto the serving plates, set the John Dory pieces on top and drizzle with a little oil, additional green peppercorns and small leaves of marjoram.