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steamed fish with lemon-grass (plaa neung takrai)
marination: lemongrass,kaffir lime leaves,young ginger,bird eye chilli,fish sauce,lime juice,white paper powder.
Dipping sauce:Garlic,bird eye chili,White sugar,Lime juice,Fish sauce,Water.
Garnish: Corriander leaves
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scallop
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Pan-Fried John Dory with Creamy Mushroom and White Wine Sauce
Serves 4
Preparation: 10 mins – Cooking: 20 mins
Preparation: 10 mins – Cooking: 20 mins
John Dory
- 30ml (2 tbsp) butter
- 600g (1.3 lbs) John Dory fillets
Creamy Mushroom and White Wine Sauce
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) olive oil
- 1 onion, peeled, halved and finely sliced
- 200g (7 oz) mushrooms, washed and sliced
- 75ml (5 tbsp) white wine
- 150ml (5 fl oz) double [whipping] cream
- salt and freshly ground pepper
Method
- Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Remove from pan and keep warm.
- In the same pan, add the remaining butter and oil and fry the onion gently until soft and sweet. Turn up the heat, add the mushrooms and fry for 2 minutes.
- Add the white wine and let it sizzle for a few minutes until it has almost completely evaporated. Lower the heat, add the cream, stir the sauce well and when the cream has heated through, season to taste.
- Divide the fish among 4 plates, pour over the sauce and serve immediately.
Serving Suggestion
- Mash and a green vegetable like broccoli or beans will complete the meal.
Notes
- Any white fish can be substituted for the John Dory.
- Use more mushrooms if you like.
- If you like lots of sauces, increase the amount of wine and double cream used. Remember the ratios 1:2.
- Making the sauce is the last thing you should do when you cook a whole meal. The sauce should be served immediately and will not fare well left standing on the hob.
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