KingklipPreheat the oven to 450°F (230°C).Season the fish fillets with salt and pepper. In a frying pan, heat the olive oil and quickly sear the fillets on both sides. In an oven-proof dish, place the fish fillets and cook in the oven for 4 minutes.Chardonnay mousse (sauce)Sweat the shallots and mushrooms with the bay leaf and thyme in the butter, but do not allow to brown.Pour in the Chardonnay wine, bring to a boil and reduce to 90 mL (6 Tbsp.). Add the fish fumet or broth, bring to a boil and reduce to 250 mL (1 cup).Add the cream, bring to a boil and heat for 3-4 minutes; strain the liquid. Season.RisottoSoak the saffron threads in the white wine. In a frying pan, heat the olive oil. Add the shallot and garlic and cook for 1 minute. Add the Arborio rice, rosemary and thyme.Pour in half the chicken broth and stir continuously over medium heat until the liquid is completely absorbed.Pour in the remaining broth and continue cooking until the rice is al dente. Add the saffron threads and let sit for 1 minute. In this sequence, add the cream, chives, parmesan, salt and pepper.

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4x3 oz (4x100 g) john dory fillets sufficient quantity, olive oil Salt, freshly ground pepper to taste 5 tsp. (25 mL) unsalted butter 2 peeled, finely chopped shallots 3 mushroom caps, sliced 1/2 bay leaf 1 sprig of thyme 1/2 cups (400 mL) chardonnay wine 1/2 cups (400 mL) fish fumet or broth 1/2 cup (125 mL) 35% cream Salt and pepper to taste risotto 4 threads of saffron 1 Tbsp. (15 mL) white wine 4 tsp. (20 mL) olive oil 1 small shallot, minced 1 small garlic clove, minced (optional) 4 oz (120 g) arborio rice 1 sprig of rosemary 1 sprig of thyme 1 1/4 cups (315 mL) chicken broth 4 tsp. (20 mL) 35% cream 4 tsp. (20 mL) chopped chives 3/4 oz (21 g) grated Parmesan Salt and pepper to taste garnish fried leeks (optional)