Cut the John Dory fillets into thin slices so that you get 5 or 6 per person. Add salt and pepper. Put a little butter in a frying pan, cook the minced fillets for 4 to 5 minutes on each side. Keep warm. Reserve the skillet.
Peel the washed zucchini with a paring knife. Cut the skins into fine julienne strips.
Put the olive oil in a frying pan. As soon as it is hot, throw in the zucchini julienne to fry it. Drain. Keep warm. Do the same with the peanuts, very quickly, without letting them color.
Deglaze the fish cooking pan with the blueberry vinegar*. Add the crumbled thyme, reduce to ice. Wet with water, let reduce again so as to obtain four spoonfuls of liquid. Add the cream, simmer for 5 minutes.
Meanwhile, arrange the John Dory escalopes in a domed shape on a serving platter (or on 4 plates). Spend 2 minutes in the hot oven, with the dish containing the fried julienne and the peanuts.
*Failing that, use blackberry or raspberry vinegar.
Finish the sauce by winnowing with the remaining butter. Adjust the seasoning. Take out the fish. Cover with the sauce. Scatter over the fried julienne and the peanuts.
