(Out of Hours)


(Out of Hours)


Giovanni’s Favourite Dish

Written on 14-Feb-2018

In celebration of Valentine’s Day, we asked CJUK Chef Giovanni to share one of his most beloved recipes with us.

Giovanni says:

CJUK Chef – Giovanni

My grandad is a very keen gardener and used to work at a garden centre in Surrey. I went to see him one day in 2005, and he was chatting about some new lettuces he was growing: Golden Purslane and red Orach.

At the time I was working on a trio of fish dish and I wondered if I’d be able to use these lettuces in the dish, and I’m not joking when I say I then had a dream in which broad beans and chives were added to these leaves, along with small cuts of red snapper, tuna and salmon.

I had seen a recipe for a warm vinaigrette a few weeks before by Giorgio Locatelli, which I adapted slightly, and the dish was born: trio of fish, with red orach, golden purslane and broad bean salad and a warm vinaigrette.

I presented it to the Food and Beverage Director at work, and she absolutely loved it. I thought, “I’ve got a dish on the menu for the group!” Two days later however, I was given the lovely news that it couldn’t go on the menu because they couldn’t get the lettuce in Scotland!


  • 90g of red snapper
  • 90g of tuna
  • 90g of salmon
  • 20g of broad beans
  • A pinch of chopped chives

For the vinaigrette:

  • 125ml of olive oil
  • 75ml of white wine vinegar
  • 4 garlic cloves
  • 8 Sage leaves
  • 4 Bay leaves
  • Small handful of roughly chopped flat leaf parsley
  • Sprig of rosemary


  1. Boil and shell broad beans. Cool and leave to one side.
  2. Prepare fish to correct size.
  3. Chop chives and wash leaves if required.
  4. Pan fry the fish and keep warm.
  5. Assemble the leaves broad beans and chives on a plate like a tossed salad.
  6. In a separate pan heat oil till very hot.
  7. Add the garlic, sage, rosemary sprig, bay leaves, parsley and a pinch of salt to the oil.
  8. Slowly add vinegar a little at a time, being careful not to let it reduce the temperature of the oil.
  9. Simmer for two minutes.
  10. Arrange fish on the salad, finish with warm vinaigrette and serve straight away.