John Dory & Creamy Dijon Sauce
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John Dory & Creamy Dijon Sauce

John Dory & Creamy Dijon Sauce

with Herbed Mash & Lemony Green Bean Salad

Dive into this culinary adventure that’s sure to transport you to the heart of France! Tender John Dory, parsley-speckled mash and lemony greens come together on a plate with a creamy leek and Dijon sauce. It’ll take your taste buds straight to culinary paradise.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
fish
Milk
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

2 clove

garlic

1

leek

2

potato

1 packet

green beans

½

lemon

1 packet

parsley

1 packet

John Dory Fillets

(Contains fish; )

½ packet

Cream

(Contains Milk; )

1 packet

Dijon Mustard

(Contains Sulphites; )

1 packet

spinach & rocket mix

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)2526 kJ
Calories604 kcal
Fat29.7 g
of which saturates15.8 g
Carbohydrate41 g
of which sugars23.6 g
Dietary Fibre7.7 g
Protein40.7 g
Sodium393 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Peel garlic cloves. Thinly slice leek. Peel potato and cut into large chunks. Trim green beans. Slice lemon into wedges. Finely chop parsley. • Discard any liquid from John Dory fillet packaging. Slice fish in half crossways to get 1 piece per person.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and parsley to potato and season with salt. Mash until smooth. Cover to keep warm.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, until tender, 4-5 minutes. Transfer to a large bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook leek, stirring regularly until softened, 5-6 minutes. • Add cream (see ingredients) and dijon mustard and simmer, until slightly reduced, 1-2 minutes. Season to taste.

TIP: Add a splash of water if the sauce mixture looks too thick.

5
5

• To the bowl with the green beans, add spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.

6
6

• Divide John Dory, herbed mash and lemony green bean salad between plates. • Top John Dory with creamy Dijon sauce. Serve with any remaining lemon wedges. Enjoy!