Pan-Fried John Dory & Brown Butter Sauce for Dinner
with Burnt Basque Cheesecake for Dessert
There’s treasure to be found in the ocean and we’ve brought some up from the deep just for you. Plate up these dory fish fillets with a parsley butter sauce that can be soaked up in the Parmesan potato mash. Tonight is a luxurious dinner that everyone will be falling in love with.
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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
Ingredients
2
potato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ bunch
baby broccoli
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
2 clove
garlic
1 packet
parsley
1 packet
baby leaves
1 packet
John Dory Fillets
(Contains fish; )
pinch
chilli flakes
½ packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
2 packet
cream cheese
(Contains Milk; )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Passionfruit Lemon Sauce
(Contains Egg, Milk; )
Not included in your delivery
olive oil
20 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
40 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add grated Parmesan cheese, butter (for the mash) and the milk. Season with salt and pepper. Mash until smooth. Cover to keep warm.
• Meanwhile, halve any thicker stalks of baby broccoli lengthways (see ingredients). Roughly chop roasted almonds. • Zest lemon to get a good pinch, then slice into wedges. • Finely chop garlic and parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add baby leaves and stir until wilted. Season to taste, then transfer to a bowl and cover to keep warm.
• Discard any liquid from John dory fillet packaging. Slice fish in half crossways to get 1 piece per person. Season fish on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook fish on one side, until just cooked through, 2-3 minutes.
• Flip the fish, then add butter(for the sauce), garlic and parsley to the pan. Cook until butter is beginning to brown and fish is cooked through, 2-3 minutes. • Remove pan from the heat, then add lemon zest, a squeeze of lemon juice and a pinch of chilli flakes (if using). • Season with pepper and gently turn fish to coat.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Divide Parmesan mash between plates. • Top with greens and pan-fried John dory. • Spoon over herby brown butter sauce and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!