Murray Wilson’s John Dory With Roasted Turnip

Rudding Park Horto- John Dory

Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.

A foodie force to be reckoned with, Horto was awarded 3 AA Rosettes in the Awards for Culinary Excellence 2017-18, placing it in the top 10% of restaurants/hotels within the AA Restaurant Guide

For the John Dory:
• 2 John Dory, filleted and skin removed
• 2 sprigs thyme
• 100g butter

1 Melt the butter in the pan until brown and foamy, add the fish and cook on a low heat for 2 1⁄2 minutes, flip and cook for 20 seconds, then drain and leave to rest.

For the mussel and burnt hay sauce:
• 500g mussels
• 1 carrot and 1 onion, finely chopped
• 1 clove garlic, crushed
• 10g thyme
• 4 bay leaves
• 300g white wine
• 300g water
• 300g whipping or double cream
• 25g organic hay

1 In a large pot, combine the mussels, vegetables, herbs and lay the hay over the top. Create a tin foil lid to fit over the pan, use an older pan that you don’t mind getting dirty. Light the hay with a lighter or a match and cover with the tin foil straight away.
2 Wait for the smoke to die down (around 5-10 minutes) and repeat a couple of times to make sure all the hay is burnt.
3 Discard the tin foil, add the water and wine and simmer for 30-45 minutes very gently.
Strain, reserving only the liquid.
4 Return to the pan and simmer until reduced by 2/3, add the cream, simmer for a further two minutes then strain.

For the roasted turnip:
• 4 large turnips
• 50g butter
• 300g chicken bouillon stock, Knorr
• 1 spring rosemary

1 Cut the top and bottom off the turnips so they are flat and cut out using a cookie cutter or similar.
2 Heat a frying pan and add the butter. When the butter is foaming and turning brown, reduce the heat and add the turnips and rosemary.
3 Cook until golden brown then turn over and cook the other side.

For the celeriac puree:
• 1 celeriac, peeled and diced
• 100g butter
• 7g salt
• 7g sugar
• Zest and juice of 1 lemon
• 150g creme fresh
• 10g truffle oil

1 In a wide bottomed pan, heat the butter until melted and add the celeriac, salt and sugar.
2 Cover with a lid and cook gently without colouring till very soft.
3 Remove the lid after around 10 minutes to allow the water to evaporate, add the creme fresh and bring to a simmer. Puree with the remaining ingredients until very smooth.

Recipe courtesy of Murray Wilson, Head Chef at Horto 

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