“Rock the John Dory”: John Dory with smoked paprika, confit cauliflower and braised lettuce
Recette proposée par Guillaume Sanchez

plat <b>For the John Dory (the night before) :</b> | 100 g salt | 1000 g mineral water | <b>For the stock : </b> | Head and bones of the John Dory | 1 red onion | 1 white onion | 1 carrot | 1 branch of celery | 1 shallot | 1/2 clove of garlic | Lemon thyme and bay leaf | 1 bottle dry white wine | 100 g butter | <b>For the cauliflower :</b> | 1 cauliflower | 80 g salted butter | 50 g John Dory stock | Thyme | <b>For the lettuce : </b> | 1 lettuce heart | 10 g white wine vinegar | Olive oil | Salt and pepper | <b>For the John Dory (on the day of use) :</b> | 1 fillet of John Dory | John Dory stock | Smoked paprika | 20 g clarified butter <style type="text/css"> .background-video{ background:url(https://www.lagrandeepicerie.com/on/demandware.static/-/Sites-lge-master-catalog/en/v1573834596858/images/recette/etapes/recette_saint-honoree.png) repeat; background-size: cover; cursor: pointer; } </style> <ul> <li class="step"> <div class="step-content"> <div class="video-portrait background-video"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"> <iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/cINqnIeTDqU?rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> <div class="play-vid uppercase background-video"></div> </div> </div> </li> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>Prepare the John Dory (the night before)</b><br> 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.<br> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>Prepare the stock</b><br> In a large saucepan, brown the head and bones, add the herbs and saut&eacute;. Saut&eacute; until caramelised then add the butter to unstick them from the saucepan. Add the white wine, then add water to cover.<br> 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.<br> Strain and reduce until a syrupy stock is obtained, like a meat jelly.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>Prepare the cauliflower</b><br> Bake the cauliflower whole with the thyme and salted butter for 1 hour at 160&deg;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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>Prepare the lettuce</b><br> In a frying pan, brown the lettuce heart in olive oil, deglaze with white wine vinegar, season and keep hot.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content"><b>Prepare the John Dory (on the day of use)</b><br> 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.</span> </div> </li> </ul> French PT25M PT20M
Difficulty Medium
Preparation 20 minutes
Cooking 25 minutes

Ingredients

Preparation

6 people
<b>For the John Dory (the night before) :</b> | 100 g salt | 1000 g mineral water | <b>For the stock : </b> | Head and bones of the John Dory | 1 red onion | 1 white onion | 1 carrot | 1 branch of celery | 1 shallot | 1/2 clove of garlic | Lemon thyme and bay leaf | 1 bottle dry white wine | 100 g butter | <b>For the cauliflower :</b> | 1 cauliflower | 80 g salted butter | 50 g John Dory stock | Thyme | <b>For the lettuce : </b> | 1 lettuce heart | 10 g white wine vinegar | Olive oil | Salt and pepper | <b>For the John Dory (on the day of use) :</b> | 1 fillet of John Dory | John Dory stock | Smoked paprika | 20 g clarified butter
    • 1
      Prepare 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.
    • 2
      Prepare 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.
    • 3
      Prepare 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.
    • 4
      Prepare the lettuce
      In a frying pan, brown the lettuce heart in olive oil, deglaze with white wine vinegar, season and keep hot.
    • 5
      Prepare 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.

    Products :

    Domaine Bouchard Père & Fils, Montagny Premier Cru, 2016

    Bouchard Père & Fils
    €19.70
    75 cl (26,27 € / L)

    White wine vinegar made with wine from the Champagne-Ardenne region and aged for 1 year in oak barrels, 7 % acidity

    La Grande Épicerie de Paris
    €4.90
    250 g (19,60 € / kg)

    Thyme

    La Grande Épicerie de Paris
    €5.40
    25 g (216,00 € / kg)

    Extra-virgin olive oil - Aix-en-Provence olive oil AOP

    La Grande Épicerie de Paris
    €18.90
    50 cl (37,80 € / L)

    3 peppers: black, white and green

    La Grande Épicerie de Paris
    €7.60
    40 g (190,00 € / kg)

    Bay leaves

    La Grande Épicerie de Paris
    €1.70
    5 g (340,00 € / kg)

    Fleur de sel from Noirmoutier Island

    La Grande Épicerie de Paris
    €5.90
    125 g (47,20 € / kg)

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