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Ingredientes
- 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
Direcciones
- Leave the heads on theS fish.
- Butter a roasting tin just large sufficient to take the two fish.
- Make a bed of sliced shallots lay the fish on top season with salt and pepper and dot with half the butter.
- 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.
- Transfer to a serving dish and keep hot while you finish the sauce.
- Meanwhile saute/fry the mushroom in the remaining butter till tender.
- Reserve.
- Once the fish is done throw away the shallots.
- Place the pan on the hob and boil till cooking juices are reducod by half.
- Add in mushrooms and cream.
- Reduce till again till the sauce has a pleasing consistency stir in a generous squeeze of lemon juice then taste and season.
- Spoon sauce and mushrooms around and over tbe fish sprinkle with parsley and serve.
- serves 4
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 109 | 81% |
| Total Fat 12.36g | 15% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 89mg | 4% |
| Potassium 183mg | 5% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.17g | 0% |
| Protein 2.03g | 3% |
