John Dory Fillet with Zucchini Shavings and Green Tomato Sauce
- 2 John Dory 1 1/2 pounds each (800 g)
- 4 teaspoons cooking olive oil (2 cl)
- fleur de sel
- 8 fried basil leaves
- 2 1/4 pounds very ripe tomatoes (1 kg)
- 4 basil leaves
- 5 fluid ounces seasoning olive oil (15 cl)
Step 1: John Dory
Trim and scale the John Dory. Remove the gills and clean the fish, then rinse under running water and pat dry on a clean dishtowel.
Fillet and flatten slightly with a mallet, then remove the skin.
Sear in a non-stick pan in olive oil, making sure the fillets remain pink on the bone so that they do not dry out.
Step 2: Sauce
Peel the green tomatoes with a vegetable peeler and discard the seeds. Purée the tomatoes in a blender until very smooth, and strain the resulting puree through a fine-meshed chinois. Pour into a pot and bring to a boil. Immediately once a boil is reached, transfer the sauce to a sieve covered with cheesecloth, and drain for about 2 hours without pressing.
Recover the tomato juice, reduce by three quarters, and emulsify with olive oil and butter to obtain a thickened sauce. Add the olives and chopped basil to the sauce.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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