John Dory, Mousseron Mushrooms, Broad Beans and Wild Strawberries

Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.

Seafood Summer Gourmet John Dory Wild Strawberries Broad Beans

Estimated Nutrition

Calories

605

kcal / serving

2420 kcal total

Carbs

54.6g

per serving

218.4 g total

Fat

21.2g

per serving

84.8 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Knob for frying vegetables

piece

Egg Yolk

Beaten

Butter

Knob for frying fish

Fruits

punnets

Wild Strawberries

Reserve 12 for garnish, mash the rest

GrainsCereals

200

White Breadcrumbs

Dried

LegumesPulses

1.5

Broad Bean

Small, podded

NutsSeeds

pinch

Salt

To taste

pinch

Pepper

To taste

sprig

Thyme

Whole sprig

clove

Garlic

Squashed and left whole

OilsFats

22.5

Olive Oil

For dressing

Olive Oil

Drizzle for frying vegetables

Olive Oil

Drizzle for frying fish

Seafood

800

John Dory Fillets

4 fillets, approximately 200g each

Vegetables

piece

Puntarella

Italian chicory, finely chopped

piece

Shallot

Finely chopped

300

Mousseron Mushrooms

Cleaned

handful

Cress

Lemon balm, lambs lettuce, bergamot, or apple blossom

Method

Reserve 12 strawberries, mash the rest with olive oil, then mix in chopped puntarella.

Plate vegetables, place fish on top, add berry dressing, and garnish with strawberries and cress.

Sauté shallots for 2 minutes, then add mushrooms and broad beans for 4 minutes.

Fry fish breaded-side down in oil and butter with garlic and thyme for 6 minutes.

Brush the skinless side of the fish fillets with beaten egg and coat with breadcrumbs.

Blanch broad beans in boiling water for 2 minutes, drain, and peel away leathery skins.