4 baby carrots, peeled and quartered
4 baby leeks, peeled and quartered
2 baby turnips, peeled and quartered
12 cherry tomatoes, halved
1 tsp capers, rinsed
½ lemon, juice only
1 tsp butter
salt and freshly ground black pepper
drizzle olive oil
1 handful wild salad leaves
For the nage, place the water and wine into a large pan and add the chopped onion, carrot, leek, celery, bay leaf, parsley, thyme, peppercorns and garlic.
Bring to the boil over a medium heat, then reduce to a simmer and cook for 15 minutes. Season with salt, then simmer for a further 15 minutes.
Strain the stock through a fine sieve and discard the solids. Divide the stock equally between two jugs (one half will be used for the mussels, the other half for the cream sauce).
For the mussels, cook the baby vegetables in a pan of boiling salted water for 2-3 minutes, or until al dente. Drain and set aside.
Pour one half of the nage into a deep pan and add the cleaned mussels. Cook over a high heat for 4-5 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Add the tomatoes, capers, lemon juice and butter to the pan and mix gently, then stir in the cooked baby vegetables. Season, to taste, with salt and freshly ground black pepper and drizzle over some olive oil.
For the John Dory and scallops, season the fish with salt and freshly ground black pepper. Heat a frying pan until smoking, then add the vegetable oil and fry the fish skin-side down for 1-2 minutes, or until golden-brown. Carefully flip the fish over, then add the scallops with their corals, and the butter. Cook for a further 2-3 minutes, turning the scallops over after about one minute, until the fish is cooked through and the scallops are golden-brown and just-cooked. Squeeze over the lemon juice, then transfer the fish and scallops to a warm plate.
For the cream sauce, pour the remaining nage into a pan and add the John Dory bones, scallop skirts, star anise and bay leaf. Bring to the boil, then reduce to a simmer and cook for 10-15 minutes, or until the liquid has reduced in volume by half.
Stir in the double cream and add the finely chopped garlic. Season, to taste, with salt and freshly ground black pepper and the lemon juice. Strain the sauce through a fine sieve, discarding the solids.
Using a stick blender, blend the cream sauce until foaming.
To serve, divide half of the mussels and vegetables among four shallow serving bowls. Place one John Dory fillet on top of the mussels, then arrange a scallop on top of the fish. Spoon the remaining mussels and vegetables around the bowl and garnish with the wild salad leaves. Carefully place a spoonful of the cream foam on the fish and serve.
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