Herb crusted

Herb Crusted John Dory by Elle Bee

Prep Time: 20 minutes

Cook Time: 45 minutes

Yields: 4 servings

Ingredients Edit

Herb crust Edit

Sauce Edit

Directions Edit

Sauce Edit

  1. Place the shallot in a small saucepan.
  2. Add the white wine and vermouth; reduce by half.
  3. Add the fish stock and reduce by half.
  4. Add the cream and reduce by half.
  5. Strain mixture; season with salt and pepper.
  6. Whisk in mustard and set aside.

Preparing the herb crust Edit

  1. Place the bread crumbs, herbs and garlic in a blender; blend until mixture is grainy.
  2. Season with salt and pepper.
  3. Add the butter to form a paste.
  4. Spread the herb paste between two pieces of parchment (or other non-stick paper) and roll out to form a rectangle 5 mm (¼") thick; refrigerate until the paste hardens.
  5. Cut the paste into 4 rectangles measuring 5 x 10 cm (2 x 4").

Preparing the John Dory Edit

  1. Season the fish fillets with salt and pepper; cut into 5 x 10 cm rectangles and place into a deep baking dish.
  2. Brush fillets with the dijon mustard and cover with the mushroom duxelles.
  3. Finish with the tomato fondue; Place a rectangle of the herb paste onto each prepared fillet.
  4. Be sure to keep the top piece of parchment paper in place so you don't touch the paste.
  5. Pour ½ cup white wine and ½ cup fish stock into the bottom of the baking dish (do not pour over the crust).
  6. Bake fillets in a 200°C (400°F) oven for 12 minutes or until the crust is golden.
  7. Pour sauce onto hot serving plates; place the fish fillet(s) on top and sprinkle with fresh herbs.
  8. Serve immediately.
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