Fillet of John Dory Mazarin


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 4 pieces white of leek, 20cm long and 4.5cm wide
  • 15g Softened, unsalted butter
  • 20g Plain flour, sieved and seasoned
  • Egg wash of 1 Free-range egg and 10ml of milk
  • 50g Fresh breadcrumbs, sieved and seasoned
  • 12 × 40g John Dory portions, skinned and evenly sized
  • 260ml Scallop mousse
  • 100ml Clarified butter
  • 50ml Sauce Perigeux
  • 2 Baby courgettes, sliced into rounds
  • 4 Slices of truffle
  • Salt
  • Freshly ground pepper


Bring a saucepan of salted water to the boil and blanche the strips of leek for 30 seconds. Refresh in iced water, drain and lay on a clean tea towel to extract any excess water. When dry, use a sharp knife and scrape the back of the leek to remove any stringy bits, leaving thin transparent pieces of leek. Liberally brush 4 pastry rings, 4cm in diameter by 4.5cm deep, with the soft butter and line each one with a strip of the blanched leek, ensuring that the ends overlap. Trim the leek with a sharp knife so that it is flush with the top of the pastry rings. Place each one on a square of buttered greaseproof paper and refrigerate until ready to use.

Place the flour, egg wash and bread crumbs into three separate shallow bowls. Lightly season the egg with salt and freshly ground pepper. Lightly season the John Dory with salt and freshly ground pepper. Pass the John Dory through the flour, egg wash and the breadcrumbs. Repeat the process of the egg wash and breadcrumbs so that the fish has a double coating of breadcrumbs. Spoon the scallop mousse into a piping bag fitted with a 2cm nozzle and fill each leek-lined pastry ring to the top. Refrigerate the mousse for 30 minutes and then cook for 8 minutes in a steamer. After 8 minutes check that the scallop mousse is cooked by inserting the tip of a knife into the centre. The knife should come away clean. If not, allow the mousse a further 2 minutes cooking time before testing again.

Heat the clarified butter in a heavy-based pan large enough to hold the John Dory. Cook the John Dory portions for 2 minutes on each side until evenly golden brown. (Have extra clarified butter ready in case the breadcrumbs soak it all up and the pan becomes dry, which will cause the fish to burn). Lift the John Dory from the pan and drain on kitchen towel to absorb any excess butter. Reheat the sauce Perigeux.

Cook the sliced courgette in salted boiling water for 45 seconds, drain and season with salt and freshly ground pepper. Remove the mousse from the steamer and place on a warm plate. Gently lift the pastry ring off the mousse and place a slice of truffle onto it. Spoon 3 small stacks of courgette around the mousse and place a piece of John Dory on top of each one. Spoon the sauce Perigeux between each piece of John Dory.