John Dory with Herb Dumplings Pipi & Vermouth Sauce

HERB DUMPLINGS:--
450 g potatoes
60 g bakers flour
1 egg yolk
10 g of Parmesan, grated
25 g of potato starch or cornflour
110 g butter
5 g parsley leaves, finely chopped
5 g tarragon leaves, finely chopped
5 g chives, finely chopped
JOHN DORY:--
1.5 kg John Dory
30 g of rice bran oil
25 g butter
10 g of lemon juice
PIPIS:--
250 g pipis
1 tbsp salt
30 g rice bran oil
1 shallot, sliced
1 handful parsley stalks
50 g white wine
VERMOUTH SAUCE:--
50 g olive oil
180 g onion, sliced
360 g vermouth
360 g cream
10 g lemon juice
SIDS SALT & PEPPER to taste
Mint leaves to taste, chopped
Tarragon leaves to taste, chopped
Parsley leaves to taste, chopped
BROAD BEANS:--
300 g broad beans, podded
100 g rock samphire or asparagus
1 knob of butter
SIDS SPRING ONION OIL

Cover the potatoes with cold salted water, then bring to the boil and cook until soft. Peel the potatoes while they’re still hot, then put them through a ricer. Weigh out 300g of crushed potato - this is what you will use to make the dumplings.
Place the hot crushed potato on a clean worktop and cut all the other ingredients apart from the butter into it using a plastic or metal scraper. Once the mix starts to form a dough give it a quick knead to make sure it's fully combined. Roll out the dough into sausage shapes and cut into little pillows.
Blanch the potato dumplings in boiling hot water until they float, then refresh in iced water. Drain the dumplings, then coat in olive oil and set aside on a cold baking tray, for finishing the dish.
Wash and dry the John Dory, then trim all the fins and spines, remove the fillets and cut into 4 portions.
Place a frying pan on a high heat and add the oil. When the pan is hot, season the fillets with SIDS SALT & PEPPER and add them to the pan skin side down.
When the edges are golden, add the butter and turn the fillets over, then reduce the heat so that you do not burn the butter.
Once the fillets are ¾ cooked, remove them from the pan and place on a cold baking tray with the dumplings. Add the lemon juice to the butter left in the pan, mix, then coat the fish with the mixture.
Cover the pipis with cold water and add the salt, then set aside to soak while you make the sauce.
Place a saucepan over a medium heat and add oil. Add the sliced onions and a pinch of salt, cover, then place a piece of baking paper or catering grade cling film on top and cook the onions gently until they are soft, but not coloured - around 20 minutes.
Deglaze the pan with the vermouth and reduce until it coats the onions.
Add the cream and lemon juice, remove from the heat, then cover and allow to infuse for a minimum of 30 minutes before passing through a fine sieve.
Season the sauce with salt, and finish with chopped mint, parsley and tarragon to taste.
Drain the pipis. Place a sauté pan over high heat and add the oil. When the oil starts to smoke add the clams, shallots and parsley stalks. Cook for 30 seconds then deglaze with the wine. When the clams have opened, remove from the heat and set aside.
Blanch the broad beans in boiling water for 2 minutes, then refresh in iced water. Shell the broad beans and set aside.
To finish the dish, ensure an oven is heated to 180°C.
In a frying pan, melt the butter and add the dumplings. Cook until they’re golden all over, then return to the tray with the fish and place into the oven to warm through for 3 minutes.
Add another knob of butter to the pan and reheat the broad beans with the samphire for a minute or so.
In a separate pan, reheat the sauce with the pipis.
To plate up, divide the dumplings, broad beans, pipis and John Dory between 4 plates and spoon over the sauce. Finish each plate with a little of SIDS SPRING ONION OIL.