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Herb-Crusted John Dory with Grainy Mustard SauceTheWorldWideGourmet.com

Flavors of Australia

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: About 45 minutes
Refrigeration time: About 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:157.4 kcal

Proteins:8.4 g

Fats:8.9 g

Carbohydrate:6.8 g

Fibers:0.5 g

Sugar:0.7 g

Cholesterol:44.2 mg

Sodium:182.7 mg

Calcium:39.6 mg

Energy:667 kcal

Proteins:35.7 g

Fats:37.8 g

Carbohydrate:28.8 g

Fibers:2.3 g

Sugar:3.1 g

Cholesterol:187.1 mg

Sodium:774.2 mg

Calcium:167.8 mg

SIMILAR RECIPES

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

180

g

fillets of john dory

60

ml

Dijon mustard

60

ml

tomato fondue (reduced tomato pulp)

60

ml

mushroom duxelles

125

ml

fish stock

125

ml

white wine

*Herb crust

100

g

breadcrumbs

50

g

butter

50

g

mixed parsley, thyme, salt and pepper

1

clove of garlic, minced

250

ml

white vermouth (such as noilly prat)

250

ml

fish stock

250

ml

cream

1

shallot, finely chopped

15

ml

grainy mustard

METHOD

Making the sauce
  1. Place the shallot in a small saucepan; add the white wine and vermouth; reduce by half;
  2. add the fish stock and reduce by half;
  3. add the cream and reduce by half;
  4. strain; season with salt and pepper; whisk in the mustard; set aside.

Making the herb crust

  1. Place the bread crumbs, herbs and garlic in a blender; pulverise; season with salt and pepper; add the butter to form a paste;
  2. spread the herb paste between two pieces of parchment or other non-stick paper and roll out to form a rectangle 5 mm (1/4") thick; refrigerate until the paste hardens;
  3. 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; place into a deep baking dish;
  2. brush with the Dijon mustard; cover with the mushroom duxelles; finish with the tomato fondue;
  3. place a rectangle of the herb paste onto each prepared fillet, keeping the top piece of parchment paper in place so you don't touch the paste; remove the paper;
  4. pour 125 ml (1/2 cup) white wine and 125 ml (1/2 cup) fish stock into the bottom of the baking dish - do not pour over the crust;
  5. bake in a 200° C (400° F) oven for 12 minutes or until the crust is golden;
  6. pour the sauce onto hot serving plates; place the fish fillet on top; sprinkle with fresh herbs and serve immediately.

CHEF'S NOTES

John Dory is highly prized in Australia for its delicate flesh. Cooking it in an herb crust keeps it very moist.



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