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.
- 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
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.