Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Pan Seared Australian John Dory Recipe

Pan Seared Australian John Dory Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time1h 30m
Serves4

Carrot nage, celeriac & pickled oyster mushrooms

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Ingredients

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Fish

Carrot Nage

Celeriac Purée

Pickled Oyster Mushrooms

Method

Preparation of Pickled Oyster Mushrooms

  1. 1

    Pickle the Mushrooms

    In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.

  2. 2

    Add Mushrooms

    Add the oyster mushrooms to the boiling mixture. Remove from heat and let the mushrooms sit in the brine for at least 30 minutes to pickle.

Celeriac Purée

  1. 3

    Prepare the Celeriac

    Peel and chop the celeriac into small cubes.

  2. 4

    Cook the Celeriac

    Place the chopped celeriac in a saucepan and cover with water. Add salt and bring to a boil. Cook until tender, about 15-20 minutes.

  3. 5

    Blend the Purée

    Drain the celeriac and transfer it to a blender. Add butter and cream. Blend until smooth and creamy. Adjust seasoning with salt if needed.

Carrot Nage

  1. 6

    Prepare the Carrots

    Peel and chop the carrots into small pieces.

  2. 7

    Cook the Carrots

    In a saucepan, combine the chopped carrots and vegetable stock. Bring to a boil and then simmer until the carrots are soft, about 15-20 minutes.

  3. 8

    Blend the Nage

    Using an immersion blender, purée the carrot mixture until smooth. Stir in butter and honey, and season with salt to taste.

Cooking the Fish

  1. 9

    Season the Fish

    Pat the Australian John Dory fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 10

    Sear the Fish

    Heat olive oil in a skillet over medium-high heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side or until golden brown and cooked through.

Plating

  1. 11

    Plate the Dish

    On each plate, create a base of celeriac purée. Spoon the carrot nage around the purée. Top with the seared John Dory fillet and garnish with pickled oyster mushrooms.

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