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    what is the recipe for breaded dory fish and what is the nutrition value?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the recipe for breaded dory fish and what is the nutrition value?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the recipe for breaded dory fish and what is the nutrition value?),it will help you,my kids.



Answers:
Here you go! Hope this Helps!

Preparation time: 20 minutes
Cooking time: About 45 minutes
Refrigeration time: About 30 minutes
Cost: Reasonable
Difficulty: Relatively easy

John Dory is highly prized in Australia for its delicate flesh. Cooking it in an herb crust keeps it very moist.

Ingredients for 4 people

4 fillets of John Dory, 180 g (6 oz.) each

4 tbsp. Dijon mustard

4 tbsp. tomato fondue (reduced tomato pulp)

4 tbsp. mushroom duxelles [Michèle: lien au lexique?]

125 ml (1/2 cup) fish stock

125 ml (1/2 cup) white wine

Herb Crust

100 g (3 1/2 oz.) bread crumbs

50 g (3 tbsp.) butter

50 g (1 1/2 oz.) mixture of parsley, thyme, salt and pepper

1 clove of garlic, minced

Sauce

250 ml (1 cup) white Chardonnay wine

250 ml (1 cup) Noilly Pratt vermouth

250 ml (1 cup) fish stock

250 ml (1 cup) heavy cream

1 shallot, finely chopped

1 tbsp. grainy mustard

Making the sauce

Place the shallot in a small saucepan; add the white wine and vermouth; reduce by half;
add the fish stock and reduce by half;
add the cream and reduce by half;
strain; season with salt and pepper; whisk in the mustard; set aside.
Making the herb crust

Place the bread crumbs, herbs and garlic in a blender; pulverise; season with salt and pepper; add the butter to form a paste;
spread the herb paste between two pieces of parchment or other non-stick paper and roll out to form a rectangle 5 mm (1/4") thick; refrigerate until the paste hardens;
cut the paste into 4 rectangles measuring 5 x 10 cm (2 x 4").
Preparing the John Dory

Season the fish fillets with salt and pepper; cut into 5 x 10 cm rectangles; place into a deep baking dish;
brush with the Dijon mustard; cover with the mushroom duxelles; finish with the tomato fondue;
place a rectangle of the herb paste onto each prepared fillet, keeping the top piece of parchment paper in place so you don't touch the paste; remove the paper;
pour 125 ml (1/2 cup) white wine and 125 ml (1/2 cup) fish stock into the bottom of the baking dish - do not pour over the crust;
bake in a 200° C (400° F) oven for 12 minutes or until the crust is golden;
pour the sauce onto hot serving plates; place the fish fillet on top; sprinkle with fresh herbs and serve immediately.

Other Answers:
cannot find anything for breaded dory fish, did you mean something else?


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