John Dory fillet, light truffle sauce

Delicate pan-seared John Dory fillets served with a creamy sauce flavored with truffle oil; refined and low-carb dish.

Ingredients

John Dory fillets or other firm fish

heavy cream

truffle oil (a few drops)

butter

salt and pepper

Instructions

1. Pat the fillets dry and season lightly with salt and pepper.
2. Heat the pan with butter over medium-high heat; sear the fillets skin-side down for 2–3 minutes to get a nice color then turn for 1–2 minutes depending on thickness; remove and keep warm.
3. Lower the heat, pour the cream into the pan, scraping up the bits; let reduce gently for 2–3 minutes until it coats the back of a spoon.
4. Off the heat, stir in a few drops of truffle oil (1–2 depending on intensity) and adjust seasoning.
5. Top the fillets with sauce, serve immediately with steamed asparagus or a bed of sautéed spinach.

Variants

• Replace truffle oil with lemon zest for a more tangy version.

Tips

• Do not overheat the truffle oil; add it off the heat to preserve the aroma.
• Choose fresh and firm fish for precise cooking.

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