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Recipe:John Dory Filets with Lemongrass Beurre Blanc
- Prep time: 15 minutes
- Cook time: 30 minutes
Serves 4
Ingredients
-
WF John Dory Fillets or any white flesh fillet
QTY 20-24 oz.
-
WF Coarse Sea Salt, to taste
-
WF Coarse Black Pepper, to taste
Olive oil
Cilantro leaves for garnish
Shallot, minced
QTY 1
Lemongrass puree
QTY 1tsp.
Dry white wine
QTY 2 TBSP.
Lemon juice
QTY 2 TBSP.
Butter, at room temperature
QTY 4 ounces
Vegetable broth*
QTY 2 1/4 cups
Dried Seaweed (used for sushi or seaweed snacks)*
QTY ½ sheet
Low sodium soy sauce
QTY 2 tbsp
Sesame oil
QTY 1 tsp
Short grain white rice
QTY 2 cups
Light olive oil
QTY 2 Tbsp.
Assorted mushrooms, sliced (Shiitake, Oyster etc.)
QTY 2 cups
Carrot, julienned or coarsely grated
QTY 1/2 cup
Frozen, shelled edamame, blanched in boiling water
QTY 1/2 cup
Cooking
Directions
In a sauce pan with lid, simmer broth with seaweed under medium low heat for 5 minutes. Meanwhile, Place rice in a sieve and rinse under running water. Drain well.
In a rice cooker, place rinsed rice, warm broth, 1 Tbsp. soy sauce, sesame oil and salt to taste. Stir and cook rice until done.
In a medium sauce pan over medium high heat, sauté the vegetables in olive oil. Season with remaining 1 Tbsp. Soy sauce. Add to the cooked rice, fluffing with a fork. Serve in a small individual Japanese rice bowls on the side or flipped over keeping its round shape on the plate.