- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 tbsp olive oil
- 10 small shallots, peeled but left whole
- black pepper
- 50 g butter
- 75 g fresh cep mushrooms, sliced
- 1 john dory, filleted
- 1 large shallot, chopped
- 75 g fresh chanterelle mushrooms
- 1 small bunch flat leaf parsley, finely chopped
- 100 g spinach
- 2 cloves garlic, crushed
1. Preheat the oven to 180°C/Gas 4. Heat 1 tablespoon of olive oil in a heavy-based frying pan, add the shallots and season with salt and freshly ground pepper. Fry the shallots over medium heat, stirring now and then, until browned on all sides. Add 25g butter and 1-2 tablespoons of water, cook for a further 5 minutes, stirring often.
2. In a separate small, heavy-based frying pan heat the remaining olive oil, add the ceps and fry until browned. Remove the ceps from the pan.
3. Meanwhile, heat a non-stick pan. Season the John Dory with salt and freshly ground pepper and add to the pan skin side-down. Cook for 2-3 minutes until the skin has browned.
4. Transfer the John Dory to a baking sheet and bake for 3-4 minutes until just cooked through. Remove and set aside to rest.
5. While the fish is baking add 25g of butter to the small, heavy-based frying pan used for the ceps and heat the butter until melted. Return the ceps to the frying pan, adding in the chopped shallots and chanterelles. Fry, stirring often, until the mushrooms are just cooked through, around 3 minutes. Season with salt and freshly ground pepper and stir in the chopped parsley.
6. Meanwhile, heat a heavy-based saucepan until hot. Add the spinach, garlic and 1-2 tablespoons of water. Season with salt and freshly ground pepper. Cover and cook for 30 seconds, until the spinach is just tender. Drain the spinach well.
7. Place the spinach on a serving plate, surrounded with the mushroom fricassee and any mushroom cooking liquor and the glazed whole shallots. Top with the John Dory and serve at once.
Rate This Recipe