Crisp-Skinned John Dory with Fondant Potatoes and Baby Fennel

Bordelaise Sauce

• 2 tablespoons butter
• 2 french shallots, sliced
• 3 button mushrooms

To make the bordelaise sauce, melt the butter to foaming point in a saucepan. Add the shallots, button mushrooms, celery and garlic and half the bone marrow and cook until lightly caramelized. Add the orange peel, the sliced ginger and the tomatoes and cook until the sauce has a syrupy consistency. Add the white wine vinegar and cook until evaporated. Add the white wine and coo