Ingredients
- 2 fillets of John Dory of 100 g
- 300 g pink mushrooms
- 1/4 bunch of dill
- 30 g of crushed roasted hazelnuts
- 10 g of porcini mushroom powder
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oil
Preparation
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Finely slice the mushrooms, set aside three-quarters of the slices (the prettiest ones) in the fridge. Place the others in a saucepan with the dill sprigs and cover with water. Simmer for 10 minutes. Filter the juice and reduce by three-quarters. Season if necessary.
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Preheat the oven to 120°C (gas mark 4). Cut the John Dory fillets and insert the cooked mushroom slices. Season, place on a lightly oiled baking sheet and bake for 7 to 12 minutes, depending on the thickness of the fillets.
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Place the John Dory on 2 plates, carefully add the raw mushroom shavings on top, sprinkle with porcini powder and toasted crushed hazelnuts, then pour a line of reduced mushroom stock around it.
