John Dory with a creamy seafood sauce

John Dory with a creamy seafood sauce

St. Pierre sauce Normande

By
From
Taste le Tour
Serves
2

From the Normandy region by Philippe Mouchel

The cold waters of the English Channel are ideal for producing delicate fish and seafood and most coastal towns and villages of Normandy have one or several excellent seafood restaurants.

Ingredients

Quantity Ingredient
12 mussels, thoroughly scrubbed and beards removed
50ml white wine
10g butter
2 shallots, finely chopped
150g mushrooms
2 small john dory, gutted, skinned and heads removed
250ml fish stock
salt
freshly ground black pepper
2 slices lemon
few parsley stalks
4 medium uncooked prawns, shelled and deveined
4 large oysters
1 egg yolk
50ml cream
1/4 lemon, juiced
2 tablespoons chopped parsley

Method

  1. Place the mussels in a saucepan with the white wine. Cover with a lid and cook over a high heat for a few minutes until the mussels have opened. Remove the mussel meat from the shells and set aside. Strain the cooking juices into a bowl.
  2. Place the butter, shallots, mushrooms, fish, mussel juices and fish stock in a wide saucepan or frying pan and season with salt and pepper. Place the lemon slices on the fish and add the parsley stalks to the pan. Bring to a very slow simmer, cover with a lid and poach for 5 minutes. Turn the fish over and simmer for another few minutes. Carefully lift the fish onto a warm plate and cover with foil.
  3. Transfer the mushrooms to a separate saucepan with a few tablespoons of the cooking liquid. (Set aside the pan with the remaining cooking liquid). Add the prawns, oysters and mussels to the mushrooms. Cover the pan with a lid and steam over a high heat for 1 minute.
  4. Return the pan with the reserved cooking liquid to the heat and boil until reduced by half.
  5. In a small bowl, whisk together the egg yolk and cream. Pour into the reduced liquid, whisking continuously, until it thickens slightly. It is best to do this away from the heat.
  6. Strain the sauce into the cooked seafood and mushrooms. Add the lemon juice and season to taste. Spoon over the fish, sprinkle with chopped parsley and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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