Baked John Dory with Pommes Boulangère and Bouillabaisse Jus
Step 1: John Dory
Trim, scale and carefully clean the John Dory, removing the gills. Rinse under running water and pat dry with a clean dishtowel.
Step 2: Bouillabaisse Jus
Trim, scale and clean the rockfish. Remove the gills and eyes. Rinse under running water and pat dry with a clean dishtowel.
Finely chop all the aromatics and sweat over high heat in a pot with plenty of olive oil. Add the quartered tomatoes and the tomato paste, and let caramelize slightly.
Add the rockfish and sweat for another 4 or 5 minutes, then moisten with enough water to cover. Add the dried fennel, saffron, and pepper, and simmer gently for about 20 minutes, skimming constantly.
Once cooked, strain first through a sieve and then through a fine-meshed chinois.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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