Fried John Dory and mushrooms with cep-infused fregola and crispy sprouts

Serves 4 Starters and mains

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Method

Heat 2tbsp of the oil in a frying pan over a low-to-medium heat and stir-fry for 1 minute until the oil is absorbed. Add 300ml of cold water and some sea salt flakes and simmer for 6 minutes until all the water is absorbed. Add another 200ml of water and the porcini powder and continue to cook for 4 minutes, or until tender and no longer wet. Remove from the heat, add the remaining 1tbsp of oil, lemon zest and juice and season with freshly ground black pepper. Cover and keep warm in the pan.

Season the fish, coat with 1⁄2tbsp of the oil and put aside. Blanch the sprouts for a few minutes until just cooked but still with a little bite, refresh under cold running water, drain and pat dry with kitchen paper.

Heat 1tbsp of the oil in a large frying pan and fry the sprouts for around 4 minutes until golden on all sides. Transfer to a plate and keep warm in a low oven.

Wipe out the frying pan and heat 11⁄2tbsp of oil over a medium heat. Add the sliced mushrooms in a single layer and leave to fry without moving them until golden on one side. Add the last tbsp of oil and continue to fry until nice and crispy.

In a clean pan place the fish fillets flesh-side down with a splash of oil and fry on a high heat for 3 minutes. Turn them over and fry for another 2 minutes, until cooked. Serve with the fregola, crispy mushrooms and the sprouts. Scatter each serving with some urfa black chilli flakes.