Follow Adam's below steps to create John Dory served with mussels, spinach, and finished with a creamy sauce.
Pan-fried John Dory with mussels, apple and celeriac
- 2 John Dory, each weighing 800g, filleted (cut into four portions / eight fillets)
- 200g mussels, cleaned and de-bearded
- 2 shallots, sliced
- 500g of baby spinach
- 10 chives, finely sliced
- 100ml of whipping cream
- 1 Granny Smith apple, cut into 5mm dice
- 200g of celeriac cut into 5mm dice
- 125g of butter
- 2 garlic cloves, sliced
- 250ml of dry cider or white wine
- 1 tbsp of olive oil
- Salt to season
- Place 100g of the butter into a pan and melt gently. Sweat down the shallots and garlic until soft but not coloured. Add 200ml of the cider or white wine. Bring to the boil and reduce to half the volume.
- Add the cleaned mussels. Pour in the remaining cider or white wine and cover with the lid so that the mussels steam open very quickly. When the shells have opened add the celeriac and cook. Add the whipping cream and re-boil.
- To cook the fish, add the olive oil to a flying pan and heat. Place the fish into the hot oil skin side down and fry gently until half cooked. Turn the fish over and remove the pan from the stove. Allowing the heat to finish off the cooking of the fish.
- Wilt the spinach in the rest of the butter and season to taste. Divide the spinach between four bowls, arranging it in mounds in the centre of each bowl.
- Pour the mussel sauce around the spinach and arrange the apple, celeriac and mussels around the bowls. Finish with the chopped chives.
- Place two fillets of John Dory per portion on the spinach and serve immediately.