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		<title><![CDATA[John Dory fillet with artichoke mousseline]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 18 Jul 2015 14:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Here is the recipe of a  John Dory fillet with artichoke mousseline to prepare a good dish of fish. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;In a saucepan of salted boiling water, dip the tomato for 1 minute, remove with a slotted spoon and add in the artichokes for 20 minutes. Cool the tomato, peel and cut into very small dice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Drain the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;artichoke hearts&#60;/a&#62;, cut in two, set aside half and blend the rest until a puree texture. Wash, dry and thin out tarragon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#160;&#60;/strong&#62;In a pan add 2 tablespoons of oil, put the John Dory fillets skin side and cook for 10 minutes over high heat. The skin should be well slightly crispy.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Meanwhile, in a saucepan, melt the butter in pieces in the artichoke &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/brussels-sprouts-puree-with-bacon-10578.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;puree&#60;/a&#62;, salt and pepper. Reheat the reserved artichoke hearts with the diced tomatoes and drizzle with olive oil.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#160;&#60;/strong&#62;Divide the fish fillets on plates, skin side up. Sprinkle the artichoke hearts and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tartlets-with-cherry-tomatoes-17266.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomato&#60;/a&#62; cubes and arugula leaves. Garnish with oval shape quenelle of mashed artichoke and add to the plate. Sprinkle tarragon, sea salt and pepper.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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