Pan-Seared John Dory Fillets with Thyme-Blueberry Sauce and Crispy Zucchini
- John Dory fillets
750 g
- olive oil
4 tablespoons
- large zucchini
2
- butter
50 g
- thyme (fresh if possible)
2 sprigs
- blueberry vinegar*
3 tablespoons
- whipping cream
2 tablespoons
- raw crushed peanuts
20 g
- salt, pepper
- Slice the John Dory fillets thinly to yield 5-6 pieces per person. Season with salt and pepper. Melt a little butter in a frying pan and cook the slices 4-5 minutes per side until golden. Keep warm and reserve the pan.
- Wash and peel the zucchini with a paring knife, cutting the skins into fine julienne strips.
- Heat olive oil in a pan. Fry the zucchini julienne until crisp, then drain and keep warm. Quickly fry the peanuts in the same oil without browning; drain and keep warm.
- Deglaze the reserved fish pan with blueberry vinegar. Add crumbled thyme and reduce almost dry. Add a splash of water and reduce again to about 4 tablespoons of liquid. Stir in cream and simmer 5 minutes.
- Arrange the fillets in a dome shape on a serving platter or individual plates. Warm in a hot oven for 2 minutes with the zucchini and peanuts.
- *If blueberry vinegar is unavailable, substitute blackberry or raspberry vinegar.
- Finish the sauce by whisking in the remaining butter. Adjust seasoning to taste.
- Pour the sauce over the fish, then scatter with fried zucchini julienne and peanuts.
