Instructions: Leave the heads on theS fish.

Butter a roasting tin just large enough to take the two fish.

Make a bed of sliced shallots lay the fish on top season with salt and pepper and dot with half the butter.

Pour the vermouth around them
Bake at 200C/GasMk 6 for 15 minutes basting with pan juices once or twice until the fish is virtually cooked but still a mite off perfection.

Transfer to a serving dish and keep warm while you finish the sauce.

Meanwhile saute the mushroom in the remaining butter until tender.

Reserve.

Once the fish is done discard the shallots.

Place the pan on the hob and boil until cooking juices are reducod by half.

Add mushrooms and cream.

Reduce until again until the sauce has a pleasing consistency stir in a generous squeeze of lemon juice then taste and season.

Spoon sauce and mushrooms around and over tbe fish sprinkle with parsley and serve.

serves 4

Shitake mushrooms have a firm snooth flesh and full flavour that marries well with john dory and blances the cream though you could substitue flat cap mushrooms

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