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Herb-Crusted John Dory with Grainy Mustard Sauce Recipe
Herb-Crusted John Dory with Grainy Mustard Sauce
Alain-René Fabrègues, Loose Box, Mundaring, Australie
Alain-René Fabrègues, Loose Box, Mundaring, Australie
Flavors of Australia
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: About 45 minutes
Refrigeration time: About 30 minutes

Difficulty: Easy
Chef's Note
John Dory is highly prized in Australia for its delicate flesh. Cooking it in an herb crust keeps it very moist.
For 4 servings

- 4 fillets of John Dory, 180 g (6 oz.) each
- 4 tbsp. Dijon mustard
- 4 tbsp. tomato fondue (reduced tomato pulp)
- 4 tbsp. mushroom duxelles
- 125 ml (1/2 cup) fish stock
- 125 ml (1/2 cup) white wine

Herb crust
- 100 g (3 1/2 oz.) breadcrumbs
- 50 g (3 tbsp.) butter
- 50 g (2 oz.) mixed parsley, thyme, salt and pepper
- 1 clove of garlic, minced

- 250 ml (1 cup) Chardonnay
- 250 ml (1 cup) white vermouth (such as Noilly Prat)250 ml (1 cup) fish stock
- 250 ml (1 cup) cream
- 1 shallot, finely chopped
- 1 tbsp. grainy mustard

Making the sauce

  1. Place the shallot in a small saucepan; add the white wine and vermouth; reduce by half;
  2. add the fish stock and reduce by half;
  3. add the cream and reduce by half;
  4. strain; season with salt and pepper; whisk in the mustard; set aside.

Making the herb crust

  1. Place the bread crumbs, herbs and garlic in a blender; pulverise; season with salt and pepper; add the butter to form a paste;
  2. spread the herb paste between two pieces of parchment or other non-stick paper and roll out to form a rectangle 5 mm (1/4") thick; refrigerate until the paste hardens;
  3. cut the paste into 4 rectangles measuring 5 x 10 cm (2 x 4").

Preparing the John Dory

  1. Season the fish fillets with salt and pepper; cut into 5 x 10 cm rectangles; place into a deep baking dish;
  2. brush with the Dijon mustard; cover with the mushroom duxelles; finish with the tomato fondue;
  3. place a rectangle of the herb paste onto each prepared fillet, keeping the top piece of parchment paper in place so you don't touch the paste; remove the paper;
  4. pour 125 ml (1/2 cup) white wine and 125 ml (1/2 cup) fish stock into the bottom of the baking dish - do not pour over the crust;
  5. bake in a 200° C (400° F) oven for 12 minutes or until the crust is golden;
  6. pour the sauce onto hot serving plates; place the fish fillet on top; sprinkle with fresh herbs and serve immediately.
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