Sautéed John Dory with Green Olive Puree and Serrano Ham

Cooking Instructions

Heat 2 Tablespoons olive oil in a large sauté pan, preferably nonstick, over moderate heat. Season the John Dory fillets well with salt. Add fillets to pan, then reduce heat to low and cook for 5 minutes, or until fish is firm to the touch.

Combine pitted green olives, basil leaves and remaining 2 Tablespoons olive oil in a food processor or blender. Puree on high speed until ingredients are emulsified. Season with salt to taste.

To serve, spoon some basil-olive puree on 4 warm plates and spread with the back of the spoon. Place a John Dory fillet on the puree and gently fold 2 slices ham on top of fish. Grate almonds over the plate (Chef Gold uses a Microplane grater) or, alternately, sprinkle with finely chopped almonds. Drizzle with additional extra-virgin olive oil and garnish with a pinch of piment d'espelette.

Round Out the Meal:

With crusty white bread.

Kid Friendly:

Serve basil-olive purée on the side.