Fillets of John Dory

Name: Fillets of John Dory
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 20 small barrel shaped pieces of courgette; 2 glasses champagne; 300 ml (½ pt) fish stock; 20 small barrel shaped pieces of cucumber; 4 asparagus tips, cut into 3 mm (⅛ inch) slices; 150 ml (¼ pt) double cream; 1 stick celery, cut into julienne; salt and pepper; 8 spring onions, finely cut diagonally; 1 leek, cut into julienne; 12 small fillets John Dory, skinned; 100 g (4 oz) small pleurotes and girolles; lemon juice to taste; a generous pinch of saffron threads; 20 small barrel shaped pieces of potato; 20 small barrel shaped pieces of carrot; 1 tbls hazelnut oil; 100 g (4 oz) unsalted butter; 50 g (2 oz) unsalted butter; 2 tbls hazelnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

20 small barrel shaped pieces of carrot
20 small barrel shaped pieces of courgette
20 small barrel shaped pieces of cucumber

Europe
United Kingdom
Dinner
Fish course
Pescatarian
Gluten-free

Method

To make the sauce, reduce the fish stock with the champagne by fast boiling and when it has almost evaporated, add the double cream. Cook this to a sauce consistency and then over very gentle heat add the butter in small knobs, whisking all the time. Remove from the heat and add the hazelnut oil and whisk vigorously to emulsify the sauce. Season with salt, pepper and lemon juice if needed. This