Pan-fried John Dory with turnips and chestnuts


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


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