- 2 punnets wild strawberries
- 1-2 tbsp olive oil
- 1 puntarella (Italian chicory), finely chopped
- salt and pepper
- 1.5kg/3lb 5oz small broad beans, podded
- knob of butter, for frying
- drizzle olive oil, for frying
- 1 shallot, finely chopped
- 300g/10½oz mousseron mushrooms, cleaned
- salt and pepper
- 4 John Dory fillets (about 200g/7oz each)
- 1 egg yolk, beaten
- 200g/7oz dried white breadcrumbs
- knob of butter, for frying
- drizzle olive oil, for frying
- 1 sprig thyme
- 1 garlic clove, squashed and left whole
- salt and pepper
- Lemon balm cress, lambs lettuce cress, bergamot cress, apple blossom cress, to garnish
- For the dressing, reserve around 12 of the most beautiful strawberries and mash the others with a little olive oil. Add the chopped puntarella and mix.
- For the vegetables, blanch the beans in a small saucepan of boiling water for 2 minutes and then drain. When cool enough to handle, pop the beans out of their leathery skins by squeezing gently. Discard the skins.
- For the fish, brush the skinless side of each fillet with beaten egg. Cover the same side with breadcrumbs.
- Heat some oil and butter in a large frying pan with the garlic and thyme (you may need to use two pans). Fry the fish with the breaded side down. Cook for 6 minutes over a low heat. Season the fish with salt and pepper.
- Meanwhile, heat some butter and oil in a large saucepan. Gently fry the shallots for 2 minutes then add the mousseron mushrooms and broad beans. Cook for 4 minutes over a medium heat. Season with salt and pepper.
- To serve, divide the vegetables between serving plates, gently lay the fish on top, and add the dressing to the side. Garnish with the reserved strawberries and the cresses.