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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Medium Bodied Dry White Wines
were judged with JOHN DORY FILLETS ON PEA AND CHERVIL PUREE

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4.

INGREDIENTS

700g John Dory Fillets, skinned and all bones removed
100g Butter
Salt & Pepper
Lemon Juice

For Pea Puree
1 tsp Lemon Juice
¼ Cup chopped Chervil
¾ Cup Chicken Stock
2 Shallots finely chopped
2 tsp Olive Oil
15g Butter
1 ½ Cups frozen Peas

METHOD

  1. Melt Butter. Add Olive Oil and Shallots. Stir well.
  2. Add the Peas, Lemon Juice and hot Stock.
  3. Bring to the boil then remove from the heat and allow the pea mixture to cool slightly.
  4. Puree in a blender. Add the chopped Chervil and adjust the seasoning.
  5. Season the John Dory Fillets. Panfry in butter until just cooked, adding the lemon juice at the very end.

TO SERVE

  1. Spoon the purée in the middle of each plate.
  2. Place the John Dory Fillets on top of the Purée.
  3. Spoon the Butter and Lemon Juice from the pan over the Fish.
  4. Serve immediately.

Click to review previous Chefs’ food recipes for this Category of Wines.



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