RECIPES

Pan-fried John Dory with turnips and chestnuts

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A luxurious dish that makes the most of seasonal turnips and chestnuts.

Ingredients

For the confit turnips

For the turnip milk sauce

For the chestnut sauce

For the John Dory

To serve

  • 3 chestnuts, tops crossed
  • 25g/1oz butter
  • 1 medium-sized turnip, peeled, sliced and cut into rounds
  • 2 baby turnips, peeled and finely sliced on a mandolin
  • turnip oil or olive oil for drizzling