Riviera-Style John Dory
- 4 John Dory, 1 1/4 pounds (600 g) each
- 1/2 cup seasoning olive oil (10 cl)
- 2 green tomatoes
- 3 organic lemons
- 12 wedges oven-dried tomato
- 4 zucchini blossoms
- 4 mini fennel bulbs
- 12 pitted black olives
- 4 fennel flower umbels
- 2 tablespoons cooking olive oil (3 cl)
- 1 ounce butter (30 g)
- 1 cup light chicken stock (20 cl)
- 12 opal basil leaves
- Fleur de sel
Step 1: John Dory
Trim and carefully scale the John Dory. Remove the gills and clean completely, then rinse under running water and pat dry with a clean dishtowel.
Remove the lemon rind and pith, and cut the rind into even slices 1/5 inch (5 mm) thick.
Remove the pistils from the zucchini blossoms.
Cut off the fennel roots and discard the outer layer.
Remove the green tomato stems and slice.
Place the fish in two baking dishes, heads to the left and belly up, and season with salt and pepper. Arrange the zucchini blossoms, the tomato and lemon slices, and the fennel bulbs and umbels around the fish, then coat evenly with the light chicken stock and olive oil. Scatter with small dabs of butter.
Bake at 320°F (160°C), basting the fish frequently and turning it halfway through the cooking time. Add the tomato wedges and olives just before the end of the cooking, just to heat through.
Once the fish is cooked, cover with braising juices and reduce until the sauce reaches the proper consistency, then add the seasoning olive oil and let the oil separate slightly.
Step 2: Plating
Place the fish on hot serving dishes.
Add the chopped basil leaves to the cooking juices, and season to taste. Add a few drops of lemon juice, and transfer to a sauceboat.
Fillet the fish at the table and serve with vegetables and sauce.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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