Portly Cooks | John Dory Fillet with Oyster, Shitake and Button Mushrooms, Mushroom reduction and Pak Choi

John Dory is up there in my top five fish, to be fair it’s probably at number one. This looks fancy but it’s actually fairly easy.

Serves 2

  • 2 John Dory fillets
  • A selection of mushrooms
    • Button, Oyster and Shitake
  • ½ Glass White Wine
  • Pak Choi
  • ½ tsp Potato Starch/Cornflour

You do need to use a dried mushroom here, it doesn’t matter which one you use but the sauce is made of the mushroom stock.  If you don’t have any dried mushrooms, use vegetable stock instead of the stock from the mushrooms.

For the sauce drain the mushrooms and in a pan with the white wine reduce the liquid by 2 thirds. Once the sauce has reduced add the potato starch to thicken it, stir well with a whisk and leave to one side.  Cook the pak choi how you like, I tend to zap mine in the microwave for a couple minutes in boiling water.

For the fish, pat dry and season the flesh side with salt. Heat a little oil in a pan and fry the fish skin side down for about 3 minutes on high before turning and frying for 2-3 minutes. Leave the fish to rest. In the same pan, fry off the mushrooms.

Finally, plate everything up and drizzle over the sauce.


2 Comments Add yours

  1. foodinbooks says:

    That looks marvelous. What fish would you suggest as a substitution if you are not able to get John Dory?

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