“Rock the John Dory”: John Dory with smoked paprika, confit cauliflower and braised lettuce
Recette proposée par Guillaume Sanchez
1Prepare the John Dory (the night before)
The night before, choose a medium-sized John Dory, remove the fillets and keep the head and bones aside to make the stock. Soak the fillets in salted water for 25 minutes, then place them on kitchen towel.
2Prepare the stock
In a large saucepan, brown the head and bones, add the herbs and sauté. Sauté until caramelised then add the butter to unstick them from the saucepan. Add the white wine, then add water to cover.
Bring to a simmer, then reduce the liquid by 1/3. Turn off the heat, then leave to rest for 1 hour so the stock develops its flavours.
Strain and reduce until a syrupy stock is obtained, like a meat jelly.
3Prepare the cauliflower
Bake the cauliflower whole with the thyme and salted butter for 1 hour at 160°C. Leave to cool at room temperature. When ready to dress, cut into small pieces in the John Dory stock, taking care each piece is thoroughly coated.
4Prepare the lettuce
In a frying pan, brown the lettuce heart in olive oil, deglaze with white wine vinegar, season and keep hot.
5Prepare the John Dory (on the day of use)
In the frying pan, melt the butter, add the smoked paprika and lightly brown the John Dory, then glaze with the stock. Dress all the ingredients together on a round dish.