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Home / Residents / Recipes
Fillet of John Dory with Mussels and Saffron
Serves : 4 person(s)
    John Dory fillets
250  gms     Zucchini
400  gms     Potatoes
100  ml     Milk
50  ml     Fresh cream
50  gms     Butter
1  pinch     Nutmeg
100  gms     Tomatoes, diced
    Sprig estragon
150  gms     Beurre blanc
1  gms     Saffron
4  tbsp     Homemade bread crumbs
100  ml     Extra virgin olive oil
Preparation Method

Boil, peel and mash the potatoes with milk, cream and butter. Season with salt and nutmeg and, when smooth and fluffy, add tomatoes and estragon. Steam to open clams and mussels. Wrap the prawns with zucchini sliced paper-thin. Season and place on a skewer, coat with bread crumbs ad fry. Meanwhile, saute the John Dory fillets in a skillet with some olive oil. Warm up the beurre blanc (butter with cooked shallots and reduced vinegar) and add the saffron. Arrange the mashed potatoes on the plate, the John Dory fillets next, and on top, the fried skewers of prawns. Surround with mussels and clams and complete with saffron sauce.

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