John Dory Fillet with Basil and Green Tomato Sauce
- 2 Mediterranean John Dory, 1 1/2 pounds (800 g) each
- 2 sprigs basil
- 14 ounces green tomatoes (400 g)
- 3 1/2 ounces butter (100 g)
- 1 lemon
- 12 pitted black olives
- Seasoning olive oil
- 12 wedges oven-dried tomatoes
- 10 1/2 ounces oven-dried tomato salpicon (300 g)
- Fleur de sel
Deep-Fried Zucchini Skins
- 1 egg (2 1/4 ounces, 65 g)
- 5 1/4 ounces flour (150 g)
- 1 cup water (225 g)
- minced garlic
- 5 1/4 quarts grapeseed oil (5 l)
- 4 1/2 pounds zucchini (2 kg)
Step 1: John Dory
Trim and gently scale the fish, removing the gills, and clean well. Rinse the John Dory under cold running water, and pat dry with a clean dishcloth.
Cut the basil leaves into strips and, using a larding needle, thread them through the John Dory fillets.
Generously grease an oval baking dish large enough to hold the fish without it overlapping. Season the John Dory with fleur de sel and place in the dish.
Wash the green tomatoes and remove the stems. Quarter the tomatoes, place in a blender, and reduce to a purée, then strain into a stainless steel dish through a fine-meshed chinois.
Add the green tomato juice, the butter, and 1/2 cup (10 cl) of seasoning olive oil to the John Dory baking dish.
Place the dish over a high heat and bring to a boil, then bake in a 430°F (220°C) oven for 15 to 20 minutes, basting the fish frequently to glaze with the cooking juices.
Once the John Dory is cooked but still pink on the bone, remove it from the oven, and carefully lay the fish on a non-stick sheet pan.
Pour the cooking juices into a saucepan through a small strainer, making sure to bring up all the fond. Reduce if necessary, add the olives, and infuse for 3 minutes on the edge of the range.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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