Head chef David Barnett of The Torridon shares his recipe for Scrabster John Dory fillets with watercress purée, fresh almonds and poached apricots, saffron potatoes, blanched sea aster, spiced avocado mousse, warmed shrimps and beurre noisette.

Head chef David Barnett’s Scrabster John Dory Fillets


  • Watercress purée
  • 1kg watercress picked
  • 100ml mineral water
  • Poached apricots
  • 2 apricots
  • 200g caster sugar
  • 300ml water
  • 50ml disaronno
  • Saffron potatoes
  • 20 discs of baby potatoes
  • 1 pinch of saffron
  • 150 ml chicken stock
  • Spiced avocado mousse
  • 1 ripe avocado seed and skin removed
  • 1/2 tsp tobasco
  • 1 lemon juiced
  • Burre noissete emulsion
  • 150g butter
  • 200ml water
  • ½ lemon juice
  • 1 tsp soya lecitin
  1. For the watercress
    Blanch the watercress in seasoned boiling water until there is no bite and refresh in ice cold water, squeeze all the water out and place into a paco jet beaker add the mineral water and freeze over night . Blitz in the paco jet 4 times and then pass through a drum sieve.
  2. For the poached apricots
    Bring the water, sugar and disoronno to the boil. Cut the apricots in half and remove the stone then gently poach them for about 1 minute to remove the skin and leave to cool in the liquor.
  3. For the saffron potatoes
    Heat the saffron in a sauce pot and add the chicken stock and boil for 4-5 mins season to taste and leave aside to infuse . Put the potato discs in a vac pack back in 1 layer flat and add the saffron stock and vac pack then cook in the waterbath for approximately 20 mins @ 95 degrees c .
  4. For the spiced avocado mousse
    Cut the avocados in half, remove the stone and skin . Place the flesh into the thermomix with the lemon mousse and Tabasco and blend until silky smooth .
  5. For the burre noissete emulsion
    Melt the butter in a tall sauce pan to noissete , add the lemon juice and then the water and boil together, add the lecitin and blend in the thermomix .
  6. To serve
    Pan roast the john dory fillets. Start by applying the watercress purée to the plate , then the saffron potatoes, followed by the fish,the avocado, the sea aster, the apricots, and the remainder of the garnish and finish by foaming the sauce with a bamix and apply the foam to the fish