Steamed John Dory with a vegetable julienne

By: Gabriel Gaté
From: Recipes for a Great Life
Serves: 2
Photographer: Greg Elms

I love John Dory, but you can use any white fish fillets that you like for this dish; snapper and flathead are also excellent choices. Just make sure that you use the freshest fish available – or, even better, catch it yourself!

Feel free to vary the selection of vegetables, too. I love to add artichoke hearts and asparagus when they are in season.

Ingredients

Quantity	Ingredient
2	large button mushrooms, cleaned
1	small leek, washed, white part only
10cm	celery stick
1	small carrot
2 tablespoons	olive oil
1/4	small onion, finely chopped
4 sprigs	parsley
1	tomato, halved, seeded and chopped
1/2 teaspoon	curry powder
2 tablespoons	water
2 x 150g	john dory fillets
3 tablespoons	dry white wine, vermouth, sherry or verjuice
	salt
	freshly ground black pepper
few sprigs	chervil, to garnish (optional)

Method

To prepare the vegetable julienne, cut the mushrooms, leek, celery and carrot into thin matchsticks, about 6 cm long.
Heat half the olive oil in a non-stick frying pan. Add the onion, parsley, chopped tomato and curry powder and stir well over a medium heat. Add the vegetable julienne and the water and stir everything together. Cook for 3 minutes, stirring occasionally.
Arrange the fish fillets on top of the vegetables and drizzle with the wine and remaining oil. Season with salt and pepper, cover the pan with aluminium foil and cook over a medium heat for 5 minutes, or until the fish is cooked through.
To serve, divide the vegetables between 2 plates and arrange the fish fillets on top. Spoon a little cooking liquid over the fish, garnish with sprigs of chervil (if using), and serve straight away.