45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: French cuisine
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
John Dory 1.25 kg
Table salt 3.75 g
High oleic oil 0.5 l
Butter 0.05 kg
Plain flour 0.1 kg
Lemon 0.1 kg
Fumet 0.5 l
Parsley 0.05 g
Runner beans 0.1 kg
Carrots 0.1 kg
Onion 0.033 kg
Green leek 0.333 ud
Parsley 0.0 g
Fish heads and bones 0.133 kg
Water 0.5 l
Elaboration

The following dishes are necessary for this recipe:

  • Prepare a fumet.
  • Season and flour the fish and then fry.
  • For the meunière: Melt the margarine or butter and then thicken with a little flour. Off the heat, add the fumet and some lemon juice and then bring to boil. Adjust the sauce to thickness and taste. Keep the meunière warm in a bain-marie.

HOW TO PLATE UP

  • Cover the fish with the meunière and then place carrots and leeks cut into julienne on top.
  • Sprinkle over some parsley chopped into brunoise on top.
Nutritional information (1 portion)
Fiber 5.22 g
Saturates 6.71 g
Monounsaturated fatty acids 19.08 g
Polyunsaturated fatty acids 3.39 g
Cholesterol 110.18 mg
Calcium 149.54 mg
Iron 3.13 mg
Zinc 1.04 mg
Vitamin A 408.62 ug
Vitamin C 38.63 g
Folic acid 131.28 ug
Salt (Sodium) 549.61 mg
Sugars 12.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.