Pan-fried John Dory with pickled chestnut mushrooms, caramelised apple and parsnip purée Archive

Ingredients

• 1 parsnip
• 1 lemon, juice only
• pinch sea salt
• 1 tbsp mayonnaise
• ½ tsp wholegrain mustard
• 50g/2oz chestnut mushrooms, quartered
• 1 sprig fresh thyme
• sea salt flakes and freshly ground black pepper
• 1 tbsp sherry vinegar
• 150ml/5fl oz rapeseed oil
• 3 tbsp caster sugar
• 100g/3½oz butter
• 1 Braeburn apple, peeled, core removed, sliced
• 250g/9oz parsnips, diced
• 1 banana shallot, chopped
• ½ garlic clove
• 50g/2oz unsalted butter
• 350ml/12fl oz water
• 100ml/3½fl oz double cream
• salt and ground white pepper
• 2 John Dory fillets, skin removed
• 2 tsp curry powder
• 20ml/¾fl oz rapeseed oil
• knob unsalted butter
• ½ lemon
• 1 tbsp roasted cobnuts, sliced
• red shiso cress