Fillets of John Dory, Roasted Butternut Squash & Thyme Puree with Sauteed Girolles

This delicious recipe is a feast for the eyes as well as the stomach. Serves four.


  • 4 x John Dory fillets
  • Ground black pepper & sea salt
  • 1 butternut squash roughly diced
  • 1 small bunch of thyme
  • Half a bulb of garlic
  • Half a diced onion
  • Pint of milk
  • Pint of water
  • 250g girolles [wild mushrooms]
  • 50g red sorrel to garnish
  • Olive Oil & Knob of butter


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.