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Goulaine

John Dory with golden chanterelles, new potatoes and tomato salsa

By Christophe François, Les Chants d’Avril

For 4

Ingredients :

2 800-g (28-oz.) John Dory (filleted)

400 g (14 oz.) new potatoes

250 g (8.8 oz.) fresh golden chanterelles

Romanesco broccoli

Yellow tomatoes

Olive oil

1 lemon

Shallot

Butter

Flat parsley

Chives


  • Cook the potatoes in water until a knife can be inserted into the potato flesh.
  • Cut the tomatoes in small dice, add the chopped chives, the juice of half a lemon and olive oil. Season with salt and pepper and set aside.
  • Cook the Romanesco broccoli in salted boiling water; it should remain crisp.
  • Sauté the golden chanterelles with butter and a chopped shallot.
  • Cook the fillets of John Dory with a generous pat of butter and some olive oil. Baste the fish frequently for 4-5 minutes.
  • Arrange the fillets of John Dory, the potatoes, the golden chanterelles and the Romanesco broccoli on a plate in a “deconstructed” fashion. Pour the tomato salsa on the fillets just before serving.