- 30ml (2 tbsp) butter
- 600g (1.3 lbs) John Dory fillets
creamy mushroom and white wine sauce
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) olive oil
- 1 onion, peeled, halved and finely sliced
- 200g (7 oz) mushrooms, washed and sliced
- 75ml (5 tbsp) white wine
- 150ml (5 fl oz) double [whipping] cream
- salt and freshly ground pepper
- Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Remove from pan and keep warm.
- In the same pan, add the remaining butter and oil and fry the onion gently until soft and sweet. Turn up the heat, add the mushrooms and fry for 2 minutes.
- Add the white wine and let it sizzle for a few minutes until it has almost completely evaporated. Lower the heat, add the cream, stir the sauce well and when the cream has heated through, season to taste.
- Divide the fish among 4 plates, pour over the sauce and serve immediately.
- Mash and a green vegetable like broccoli or beans will complete the meal.
- Any white fish can be substituted for the John Dory.
- Use more mushrooms if you like.
- If you like lots of sauces, increase the amount of wine and double cream used. Remember the ratios 1:2.
- Making the sauce is the last thing you should do when you cook a whole meal. The sauce should be served immediately and will not fare well left standing on the hob.
- Serving Size: 1 serving
- Calories: 345
- Sugar: 3.7 g
- Sodium: 565 mg
- Fat: 15.7 g
- Saturated Fat: 7.1 g
- Carbohydrates: 5.1 g
- Protein: 29.8 g
- Cholesterol: 111 mg