JOHN DORY AND SCAMPI TAILS CARLINA STYLE

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John Dory and Scampi Tails Carlina Style image

The recipe of the John Dory fillets and scampi tails "a la Carlina" is the original one made by Carla Cipriani when she was working with her father, Giuseppe Cipriani, in Venice in the 1950s.

Provided by Food Network

Categories     main-dish

Time 23m

Yield 2 servings

Number Of Ingredients 12

2 (4 to 5-ounce) John Dory fillets
6 scampi tails, shells removed
All-purpose flour
4 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons freshly made clarified butter
1 tablespoon finely chopped fresh curly parsley leaves
1 tablespoon finely chopped cucumber
1 tablespoon capers
1 tablespoon Worcestershire sauce
1 to 2 tablespoons fresh lemon juice
4 tablespoons fresh tomato sauce

Steps:

  • Rinse the fish fillets and scampi tails and then pat dry. Dredge the fish and scampi tails in flour on both sides. Heat olive oil in a medium non-stick pan over medium heat. Add fish and scampi to the pan and cook for about 2 or 3 minutes on each side (be careful not to break the fillets when flipping). Season with salt and pepper. Transfer to 2 dinner plates and keep warm.
  • In a saute pan, heat the clarified butter over medium heat with the parsley until it is very hot.
  • To serve, decorate the fish and the scampi with the chopped cucumber and capers. To each plate, add a few drops each of Worcestershire sauce, lemon juice, and tomato sauce. Pour the butter sauce over the fish and serve immediately.

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