Baked John Dory with Summer Vegetables
Step 1: Vegetables
Remove the hard, dry artichoke leaves. Cut the stalks 1 1/4 inches (3 cm) from the bottom, and trim away the hard parts of the leaves. Peel the stalk, remove the choke, and set the artichokes aside in a pan filled with cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water) as they are prepared.
Remove the dirty part of the chanterelle mushroom stalk, and delicately brush the mushroom if necessary. Wash in a bath of cold water, and repeat the operation as many times as it takes to obtain a clear last rinse without any sand left. Drain the chanterelle mushrooms in a sieve, place them on a perforated stainless steel sheet pan, and cover with a slightly damp cloth.
Peel and wash the pearl onions.
Remove the outer fennel leaf, cut the stalks 4 3/4 inches (12 cm) from the bulb, and wash.
Cut the greens from the scallion 4 inches (10 cm) from the bottom, and remove the roots, then wash and drain the scallions.
Carefully remove the stems from the zucchini blossoms. Remove the base as well, and separate the petals.
Bring a saucepan of salted water to a boil and blanch the artichokes, pearl onions, fennel leaves, and scallions for 30 seconds. Cool immediately in container of iced water, and drain on a perforated stainless steel sheet pan.
Step 2: John Dory
Trim the fish, remove the head, and clean completely. Rinse under running water, and pat dry on a clean, dry dishtowel.
Generously grease the bottom of two oval baking dishes, and place one fish in the center of each. Arrange the vegetables around them, except for the zucchini blossoms.
Add 1 1/4 cups (30 cl) of Greek fish stock, 4 1/4 fluid ounces (12.5 cl) of chicken consommé, and 4 1/4 fluid ounces (12.5 cl) of light chicken stock. Drizzle with olive oil and add a few dabs of butter.
Bring to a gentle simmer on the cooktop, then place in a 410°F (210°C) oven and bake for 15 minutes, basting the fish as it cooks.
Once the John Dory is cooked, carefully place the vegetables in a sauté pan, making sure none of the elements overlap, and add the lemon juice.
Cover with parchment paper, and finish cooking on the edge of the range at a gentle simmer.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse