Pan Fried John Dory with Mussels, Celeriac, Mussels and Chives
An easy and tasty recipe using fresh John Dory and Glenbeigh Mussels. This dish is perfect for entertaining guests this summer!
- Serves: 4
- Time: 1 Hour
- 1600g John Dory Fillets
- 40 Glenbeigh Mussels
- 1 Celeriac
- 2 Celery sticks
- 10 Chives
- 2 Garlic cloves
- 2 Apples
- 2 Shallots
- 500g Spinach
- 1 Teaspoon of sea salt
- 1 Teaspoon of Olive oil
- 250ml of Cider
- 125g Butter
- 100ml Cream
- Cut the John Dory fillets straight down the centre so that you have 8 portions.
- Place 100g of butter into a pan and melt gently. Sweat the shallots, garlic and celery until soft. Add 200ml of the cider and water. Bring to the boil and cook slowly for 15 minutes.
- Strain the contents through a sieve into a pan. Reduce the sauce over a medium high heat. Add the cream, re-boil and set to one side.
- Cut the celeriac and cook in boiling salted water, then drain and set aside.
- Heat a pan and then add the Mussels and remaining cider. Cover with a lid so that the mussels steam open. When the shells have opened, tip them into a colander set in a bowl and keep the liquid. Pass the liquid through a lined sieve and place aside.
- To cook the John Dory, add olive oil to a large non-stick pan. Place the fish into the hot oil skin side down and pan fry gently until half cooked. Turn the fish over and remove the pan from the heat as the fish will cook through in the residual heat.
- Wilt the spinach in the rest of the butter and season with salt.
- Bring the creamy sauce up to the boil and add some of the mussel stock to taste. Add the celeriac, apple and mussels, bring back to the boil, then add the chives.
- Divide the spinach between four bowls. Pour some sauce into each bowel, and divide the apple, celeriac and mussels around the bowls.
- Place two fillets of John Dory per portion on the spinach and serve with a wedge of lemon.
Enjoy!