Herb Crusted John Dory

Herb Crusted John Dory by Elle Bee

Prep Time: 20 minutes

Cook Time: 45 minutes

Yields: 4 servings

Ingredients

• 4 fillets of John Dory
• 4 tbsp Dijon mustard
• 4 tbsp tomato fondue (reduced tomato pulp)
• 4 tbsp mushroom duxelles
• ½ cup fish stock
• ½ cup white wine

Herb crust

• 3½ oz breadcrumbs
• 3 tbsp butter
• 2 ounces mixed parsley, thyme, salt and pepper
• 1 clove of garlic, minced

Sauce

• 1 cup Chardonnay
• 1 cup white vermouth (i.e. Noilly Prat)
• 1 cup fish stock
• 1 cup cream
• 1 shallot, finely chopped
• 1 tbsp grainy mustard

Directions

Sauce

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

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

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.