John Dory with Cep Purée Recipe - Great British Chefs

Ingredients

• 4 John Dory fillets, each weighing 160g
• olive oil
• salt
• 400g of ceps, frozen then defrosted
• ice cubes
• 10g of dried ceps
• 1/2 shallot, finely diced
• 1 sprig of thyme
• 75ml of dry white wine
• 50g of butter
• 1 dash of olive oil
• 1kg King Edward potatoes, peeled and cut into chunks
• 80ml of extra virgin olive oil
• freshly ground black pepper
• 600g of ceps, cleaned and sliced in half
• 50ml of olive oil
• 25g of butter
• white pepper
• flaky sea salt
• parsley leaves