Prep Time: 20 minutes
Cook Time: 45 minutes
Yields: 4 servings
- 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 Edit
- 3½ oz breadcrumbs
- 3 tbsp butter
- 2 ounces mixed parsley, thyme, salt and pepper
- 1 clove of garlic, minced
- 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
- Place the shallot in a small saucepan.
- Add the white wine and vermouth; reduce by half.
- Add the fish stock and reduce by half.
- Add the cream and reduce by half.
- Strain mixture; season with salt and pepper.
- Whisk in mustard and set aside.
Preparing the herb crust Edit
- Place the bread crumbs, herbs and garlic in a blender; blend until mixture is grainy.
- Season with salt and pepper.
- Add the butter to form a paste.
- 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.
- Cut the paste into 4 rectangles measuring 5 x 10 cm (2 x 4").
Preparing the John Dory Edit
- Season the fish fillets with salt and pepper; cut into 5 x 10 cm rectangles and place into a deep baking dish.
- Brush fillets with the dijon mustard and cover with the mushroom duxelles.
- Finish with the tomato fondue; Place a rectangle of the herb paste onto each prepared fillet.
- Be sure to keep the top piece of parchment paper in place so you don't touch the paste.
- Pour ½ cup white wine and ½ cup fish stock into the bottom of the baking dish (do not pour over the crust).
- Bake fillets in a 200°C (400°F) oven for 12 minutes or until the crust is golden.
- Pour sauce onto hot serving plates; place the fish fillet(s) on top and sprinkle with fresh herbs.
- Serve immediately.