John Dory Filets With Lemongrass Beurre Blanc | Wild Fork

Ingredients

• WF JOHN DORY FILLETS QTY 20-24 OZ.
• WFF COARSE SEA SALT QTY TO TASTE
• WFF BLACK PEPPERCORN QTY TO TASTE
• Olive oil
• Cilantro leaves for garnish
• Lemongrass Beurre Blanc:
• 1 shallot, minced
• 1 tsp. olive oil
• 1 tsp. lemongrass puree
• 2 TBSP. dry white wine
• 2 TBSP. lemon juice
• 4 ounces butter, at room temperature
• Japanese Rice:
• 2 1/4 cups vegetable broth*
• ½ sheet Dried Seaweed (used for sushi or seaweed snacks)*
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon sesame oil
• 2 cups short grain white rice
• 2 Tbsp. Light olive oil
• 2 cups Assorted mushrooms, sliced (Shiitake, Oyster etc.)
• 1/2 cup carrot, julienned or coarsely grated
• 1/2 cup frozen, shelled edamame, blanched in boiling water