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The main dish, Chic bistro

Roasted John Dory with celery root purée

Roasted John Dory with hazelnut celery root purée is a fish main course for 6, made with pan seared fillets over a celery root and potato purée finished with brown butter. It takes 35 minutes of active work, the purée is made entirely the day before, only the fish is cooked at the last minute. Medium difficulty, about €12.50 per person, success depends on cooking the butter until it smells like toasted hazelnuts.

A king of a fish on a silky celery root purée, your guests won't leave a bite.

Roasted John Dory with celery root purée
For
6 people
Work
35 min
Total time
1 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€12.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach

John Dory has firm, pearly flesh that holds its shape beautifully when seared, releasing almost no water and staying moist under a golden skin. The celery root purée, lightened with a little potato, brings a mellow, slightly sweet base that pairs naturally with brown butter and toasted hazelnuts. It's a dish with real character that still feels approachable at the table, guests recognize it right away as something special.

This is a bistro style recipe for a polished dinner with friends or a family meal in fall or winter, when celery root is at its best. It fits easily into a menu with a light starter before and something simple after, since the fish and its purée carry the main course without any last minute scrambling, most of the work happens the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 40 min
  2. The same day 1 step, 5 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 2 steps, 7 min

The day before, cook the celery root and potato, then blend the purée, it keeps well in the fridge overnight. In the morning, toast the hazelnuts and leave them at room temperature. Right before your guests arrive, gently reheat the purée with a splash of milk, then sear the John Dory fillets and plate everything to order once everyone is seated.

The ingredients

6 people

Fish counter

  • John Dory fillets 900 g

Fruits and vegetables

  • Celery root 1 kg
  • Potato 200 g

Dairy

  • Whole milk 30 cl
  • Heavy cream 10 cl
  • Butter 100 g

Pantry

  • Chopped hazelnuts 40 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Allergens Fish, Lactose, Tree nuts, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the celery root and potato, cut them into cubes and cook them in milk thinned with water until tender. 30 min

    Pick a firm, heavy celery root, it's less fibrous.

  2. Blend them with the cream and 40 g of butter, season and keep the purée in the fridge. 10 min

    Add a little of the cooking milk for a silky purée, never plain water.

The same dayDuring the day, whenever you get a moment.

  1. Dry toast the hazelnuts in a pan and set them aside in a bowl. 5 min

    Watch them closely, they go from golden to burnt in seconds.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the purée with a little milk, stirring. 10 min

    Adjust the seasoning at the end, celery root likes a touch of pepper.

When it's time to serveThe final touches, right in front of your guests.

  1. Pat the fillets dry, sear them skin side down in hot oil, flip and add the remaining butter until it foams and turns golden. 7 min

    Keep basting the fish with the foaming butter, it cooks gently that way.

  2. Spoon a quenelle of purée onto each plate, place the fish on top and scatter with hazelnuts and the brown butter.

    A squeeze of lemon zest over the butter lightens it up.

Our tips to get it right

  • Ask your fishmonger to fillet the John Dory and remove the bones, this fish has thick skin that rewards a bone dry surface before it hits the hot pan so it crisps properly.
  • Don't overblend the purée, celery root can turn gluey, a few pulses are enough once the vegetables are fully tender.
  • Make a little extra brown butter and set a spoonful aside to drizzle over the plates right before serving, it lifts both the look and the flavor.

The variations

  • If John Dory is hard to find or too expensive, swap it for sea bass or monkfish, the brown butter basting method works just as well.
  • For a vegetarian version, set a poached egg or a roasted slice of celery root on the purée instead of the fish.
  • For a faster dinner, skip the homemade purée and serve the fish over a classic mashed potato, the brown butter still makes the dish.

What to serve it with

  • A dry, mineral white wine
  • Fresh celery leaves as garnish
  • A light soup to start

Storage

The purée keeps 2 to 3 days in the fridge in a sealed container and reheats gently in a saucepan with a little milk. The cooked fish is best eaten the same day, it loses its moistness when reheated. The purée freezes well, the cooked fish does not.

Questions about this recipe

Can I use a different fish instead of John Dory?

Yes, sea bass, monkfish, or cod all work well with this brown butter basting method. Pick a firm fleshed fish that can handle being basted with butter without falling apart.

How do I know when the brown butter is ready?

The butter should foam, then turn amber and smell like toasted hazelnuts. Pull the pan off the heat as soon as that smell appears, it keeps darkening off the heat.

Can I scale this recipe up for more than 6 people?

Yes, just increase the quantities proportionally, using a pan wide enough to sear the fillets without crowding them. Cook the fish in batches if needed to keep the skin nicely golden.

Can the celery root purée be made without potato?

You can cut back on the potato, but it adds body and softens the sometimes sharp flavor of celery root. Without it, the purée still works but turns out thinner and more strongly flavored.

Can a roasted John Dory with hazelnut celery root purée be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a roasted John Dory with hazelnut celery root purée?

Allow 1 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a roasted John Dory with hazelnut celery root purée?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted John Dory with hazelnut celery root purée cost?

About €12.50 per person, that's €75.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, tree nuts, celery. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Banoffee pie The dessert

Chic bistro

Banoffee pie

  • 25 min of work
  • Prepared the day before
  • Very easy, €1.90 per person

590 kcalcalculated by Kiloach

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