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.