John Dory fillets with orange butter Ingredients: 3 tablespoons of - olive oil - 3 zucchini - 6 sprigs of - fresh thyme 1 tablespoon of chopped thyme 3 oranges - salt - 200 g of - butter - freshly ground pepper 6 fillets of - John Dory - 3 shallots - chopped 10 cl of - sweet white wine (such as Côteaux du layon) 15 cl of liquid cream.
Utensils：
- 1 1 frying pan- pans 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 35 min Preparation: 20 min Rest:- Cooking: 15 min
Phase 1
Peel two oranges and separate the quartersrs. Boil the zucchini cut into ribbons for 3 minutes; drain, then mix them with 2 spoons of oil; keep them warm.
Phase 2
Cook the shallots with the wine, juice and zest of an oragne until they evaporate. Pour in the cream, heat for 2 minutes. Add the cold butter, salt and pepper. Mix. Keep warm.
Phase 3
Fry the John Dory fillets on each side in 2 spoons of oil and sprinkle with thyme.
Phase 4
Put them in a dish, drizzle with cooking oil and bake for 5 minutes at Th 6/7 (200°C).
Phase 5
Serve the fillets topped with sauce, surrounded by zucchini and orange segments. Decorate with a sprig of thyme.
Utensils：
- 1 1 frying pan- pans 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 35 min Preparation: 20 min Rest:- Cooking: 15 min
Phase 1
Peel two oranges and separate the quartersrs. Boil the zucchini cut into ribbons for 3 minutes; drain, then mix them with 2 spoons of oil; keep them warm.
Phase 2
Cook the shallots with the wine, juice and zest of an oragne until they evaporate. Pour in the cream, heat for 2 minutes. Add the cold butter, salt and pepper. Mix. Keep warm.
Phase 3
Fry the John Dory fillets on each side in 2 spoons of oil and sprinkle with thyme.
Phase 4
Put them in a dish, drizzle with cooking oil and bake for 5 minutes at Th 6/7 (200°C).
Phase 5
Serve the fillets topped with sauce, surrounded by zucchini and orange segments. Decorate with a sprig of thyme.