Difficulty:[usr 2]
Prepare and cut all the ingredients for the sauce into a brunoise, sweat them, cook in red wine and fish stock, strain after cooking, set aside.
Cut all the sauce filling elements into a brunoise, drop in butter.
Prepare the chanterelles, sauté in butter.
Prepare, laminate and cook the pasta.
Gently cook the John Dory fillet. Finish the sauce with the garnish and bind it with the cream.
Dress harmoniously on a plate.
Finish with chervil.
Source:Creation of the Lenôtre school.
