Get ready to enjoy the delicious taste of fish like never before. John Dory is a renowned fish type found in the European waters. Its white meaty flesh is mouth-watering when roasted and it is the fish’s unique flavors that perfectly blend with other ingredients that make it such a hit with chefs. Being a generously creamy and luxuriously luscious recipe, the heavenly flavors will leave you feeling sheer bliss. Are you ready to have a feast fit for a king? Here’s how you do it.
This recipe serves 4 individuals. The cooking time is 12 minutes and the preparation time is 30 minutes.
John dory fillets (skin scored and scaled) 4
Wild mushroom (mixed) 500 grams
Trimmed baby leeks 12
Black truffle slices (finely sliced) 12
Truffle oil 2 teaspoons
Lemons (slices) 4
Tarragon leaves 10 grams
Garlic 4-5 slithers
Spinach leaves 5-6
Sprigs thyme 4
Ingredients for Butter Sauce
Vinegar of white wine 150 ml
White wine 150 ml
Shallots (sliced) 1
Tarragon (sprig) 1
Black peppercorns 3
Garlic cloves ½
Double cream 50 ml
Butter (unsalted, diced and cold) 250 grams
Lemon juice To taste
White pepper (freshly ground) To taste
For The Potatoes
New potatoes 400 grams
Lemon (sliced in quarters) 1
Mint sprigs 6
Garlic cloves 5
Take a pan and add mint, garlic, salt, potatoes and lemon to it. Add cold water in the pan such that the potatoes are immersed and bring it to a boil. Allow it to simmer until it is thoroughly cooked which will take about 15 minutes. When potatoes are tender, dispose off the water and add mint, lemon juices, butter and sprinkle salt and pepper to taste.
Heat the oven at 200⁰C. Take baking paper and cut it into large squares of 25 x 25 cm dimensions each. Cut paper according to the size of the fish and don’t forget to add butter at the base of the paper. Now place a sprig of thyme, lemon slices and more butter on the paper and place the leeks on top of it. Use salt and pepper to season the fish and put it on top of mushrooms, leeks and spinach.
Mix tarragon leaves and mushroom and after drizzling a little oil on top, arrange them on top of the fish and around it. Use black truffle shavings and truffle oil for garnishing. Fold the edges of the baking paper such that they are compact in size while making sure that the steam doesn’t escape in the process of baking. Before placing the final seal, add a little water to it.
Heat the oven at 200⁰C and place the bag of fish on a roasting tray. Bake the fish for approximately 12 minutes. Remove it from the oven. Place the bag on the plate with butter sauce.
For Butter Sauce
Take a pan and add vinegar of white wine, garlic, tarragon, white wine, shallots and peppercorns to it. Cook till the mixture achieves a syrupy texture. Force the mixture through a fine sieve. Add double cream and fish juices and boil it again adding diced butter occasionally and continue doing so until a light custard type consistency is achieved. Season with lemon juice, salt and pepper.