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Pan-Fried John Dory with Pickled Chestnut Mushrooms, Caramelised Apple and Parsnip Purée

Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.

FishHigh ProteinGourmetAutumnalJohn Dory
Estimated Nutrition
Calories
1210.3
kcal / serving
2420.5 kcal total
Carbs
48.4g
per serving
96.8 g total
Fat
102.7g
per serving
205.4 g total
Protein
27.1g
per serving
54.2 g total
Cook Time
40
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Caster Sugar
CondimentsSauces
1
tbsp
Mayonnaise
0.5
tsp
Wholegrain Mustard
1
tbsp
Sherry Vinegar
Dairy
100
g
Butter
50
g
Unsalted Butter
100
ml
Double Cream
1
knob
Unsalted Butter
For basting
Fruits
1
piece
Lemon
Juice only
1
piece
Braeburn Apple
Peeled, cored, and sliced
Liquids
350
ml
Water
NutsSeeds
1
pinch
Sea Salt
1
sprig
Thyme
Fresh
1
dash
Black Pepper
Freshly ground
0.5
clove
Garlic
1
dash
White Pepper
Ground
2
tsp
Curry Powder
1
tbsp
Cobnuts
Roasted and sliced
OilsFats
150
ml
Rapeseed Oil
20
ml
Rapeseed Oil
Other
1
handful
Red Shiso Cress
Garnish
Seafood
2
piece
John Dory Fillets
Skin removed
Vegetables
1
piece
Parsnip
Julienned into thin strips
50
g
Chestnut Mushrooms
Quartered
250
g
Parsnips
Diced
1
piece
Banana Shallot
Chopped

Method

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