Pan-Fried John Dory With Creamy Mushroom And White Wine Sauce

Pan-Fried John Dory with Creamy Mushroom and White Wine Sauce

Serves 4
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

1. 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.
2. 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.
3. 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.
4. 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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