This is a print preview of "John Dory With Shitake Mushroom Sauce" recipe.

John Dory With Shitake Mushroom Sauce Recipe
by Global Cookbook

John Dory With Shitake Mushroom Sauce
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  Servings: 4

Ingredients

  • 2 x 675 g john dory cleaned
  • 3 x shallots thinly sliced
  • 1 x salt and pepper
  • 60 gm butter
  • 110 ml dry vermouth
  • 220 gm shitake mushrooms thickly sliced
  • 300 ml double cream lemon juice minced fresh parsley

Directions

  1. Leave the heads on theS fish.
  2. Butter a roasting tin just large sufficient to take the two fish.
  3. Make a bed of sliced shallots lay the fish on top season with salt and pepper and dot with half the butter.
  4. Pour the vermouth around themBake at 200C/GasMk 6 for 15 min basting with pan juices once or possibly twice till the fish is virtually cooked but still a mite off perfection.
  5. Transfer to a serving dish and keep hot while you finish the sauce.
  6. Meanwhile saute/fry the mushroom in the remaining butter till tender.
  7. Reserve.
  8. Once the fish is done throw away the shallots.
  9. Place the pan on the hob and boil till cooking juices are reducod by half.
  10. Add in mushrooms and cream.
  11. Reduce till again till the sauce has a pleasing consistency stir in a generous squeeze of lemon juice then taste and season.
  12. Spoon sauce and mushrooms around and over tbe fish sprinkle with parsley and serve.
  13. serves 4
  14. Shitake mushrooms have a hard snooth flesh and full flavour which marries well with john dory and blances the cream though you could substitue flat cap mushrooms