Difficulty:[usr 2]
Scallop the John Dory fillets to obtain 5 to 6 slices per person. Salt and pepper, put a little butter in a pan, cook the minced fillets for 4 to 5 minutes on each side, keep warm, set aside the pan.
Peel the washed zucchini with a paring knife. Cut the skins into fine julienne. Wash and drain the parsley. Put the olive oil in a pan. As soon as it is very hot, throw in the julienne of zucchini and the parsley to fry them. Drain. Keep warm.
Deglaze the fish cooking pan with the blueberry vinegar. Add the crumbled thyme. reduce to ice. Wet with water. Let reduce again by 50%. Add the cream. Simmer for 5 minutes.
Meanwhile, arrange the fish cutlets in a dome shape on a serving platter. Spend 2 minutes in the hot oven with the julienne and the fried parsley on a separate plate. Finish the sauce by winnowing with the remaining butter. Adjust the seasoning. Take out the fish. Scatter the julienne and the fried parsley on top. Serve the sauce in a sauceboat.
My advice:Monkfish works very well for this recipe, but you will cut it into medallions and not cutlets.
Joëlle's point of view:It is important that the zucchini (skins) are well fried. You can also replace it with a julienne of spinach or a julienne of green pepper.
Source:Chef Hubert's Favorite Recipes at Éditions J.A
