This delicious recipe is a feast for the eyes as well as the stomach. Serves four.
Begin by roasting the squash with sea salt, pepper and olive oil for about 20 minutes. Sweat the onions in a little butter and oil than add your roasted squash, milk, water, thyme and garlic, simmer for 30 mins. Then take out the thyme & garlic and blend to a smooth puree. Rinse girolles in water and dry. Sauté the mushrooms in a fying pan for roughly 7 mins with butter. Then finish with chopped garlic for another minute. Finally cook the John Dory. Seaon both sides of the fillets, put in a hot frying pan. Cook both sides for 3 mins each. Finish with butter to brown. Serve with the butternut squash puree and garnish with red sorrel.