Ingredients:
- 4 fillets of megrim (fish)
- 1 large onion, finely chopped
- 200 g fresh mushrooms, sliced
- 150 g raw prawns
- 1 glass of white wine
- 1 glass of fish stock (made from the shrimp shells)
- 1 teaspoon cornstarch (opt.)
- Flour for breading
- olive oil
- salt and pepper to taste
- 2 tablespoons Dijon mustard
- Fresh chopped parsley for garnish
- Lemon slices
Elaboration:
- Prepare the fish stock:
- Peel the prawns and put the heads and shells in a pan with a tablespoon of oil and stir until slightly toasted. Set the peeled prawns aside.
- Add a splash of brandy and flambé to allow the alcohol to evaporate.
- Add 1 large glass of water and simmer to make a rich broth.
- Fry the onion and mushrooms:
- In a large frying pan, heat 2-3 tablespoons of olive oil over medium heat.
- Add the chopped onion and fry until transparent and lightly browned.
- Add the sliced mushrooms and cook for about 2 minutes, stirring occasionally.
- Add the wine and stock:
- Pour in the white wine and the fish stock that you have made from the shrimp shells and cook over a high heat to reduce.
- Thicken the sauce:
- If the sauce is too runny, dissolve a teaspoon of cornflour in a little cold water and add it to the pan, stirring constantly until it thickens.
- Stir in the Dijon mustard and mix well. Adjust salt and pepper to taste.
- Preparation of fish
- Batter and fry the roosters:
- Season the fillets of John Dory
- Dredge the fillets in flour, shaking off the excess.
- In a separate frying pan, heat 2-3 tablespoons of olive oil over medium-high heat and fry the rooster fillets until golden brown, about 3 minutes.
- Combine fish and sauce:
- When the sauce has reduced and thickened, add the peeled raw prawns to the pan and the fried cockerel fillets.
- Cook everything together over a low heat for 2-3 minutes so that the prawns cook (they should not be overcooked) and the flavours blend.
Suggestions for presentation:
- Place the John Dory fillets in the centre of the plate and drizzle with the mustard sauce, allowing the prawns and mushrooms to fall delicately on top. Garnish with chopped fresh parsley and a few slices of lemon for a splash of colour. Serve with jacket potatoes or white rice to soak up the sauce.
Additional advice:
- Sauce textureFor a creamier texture, you can add a little crème fraîche or crème fraîche to the last step of the mustard sauce. This will soften the flavour of the mustard and give it a more velvety consistency.
- Variety in fishIf you can't find any John Dory, you can substitute it with sole or hake, which also work very well with this sauce.
- Mustard to tasteIf you prefer a milder flavour, use old-fashioned mustard instead of Dijon. The mustard seeds will give a special touch to the sauce.
- Wine pairingAccompany the dish with a fruity white wine, such as an Albariño or Verdejo, which will enhance the flavours of the fish and mustard.
Nutritional information:
- This dish is an excellent source of lean protein from the rooster and prawns. In addition, the sauce provides antioxidants and minerals, while the mushroom adds fibre and B vitamins. The recipe contains approximately 350-400 kcal per serving, depending on the amount of oil used for frying.
Don't wait any longer to try this delicious and light recipe! If you dare to make it, let us know in the comments how it turned out and share your own tips and tricks - we'd love to hear about your experience!
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