Line-caught John Dory poached with spring vegetables
List of ingredients
For the broth
10 cl of John Dory stock
3 g of bonito flakes
3 g of soy sauce
2 g of Japanese sake
For the garnish
Pointed cabbage
Baby spinach leaves
Herbs and garden flowers : cuckoo flower, ground ivy, wild watercress, hakobe, ume goma
Sommelier’s tip
Chablis Premier Cru Fourchaume
The delicate flavours of the John Dory and the broth call for a fresh, well-delineated wine with a long finish. The elegant, subtle aromas of a Chablis Premier Cru Fourchaume are a perfect match for this dish.
Method
Start by filleting the John Dory and poaching it in the aromatic broth.
In a saucepan, combine the John Dory stock with the bonito flakes, soy sauce and Japanese sake. Bring to the boil, then reduce the heat and simmer so that the flavours blend.
Prepare the pointed cabbage and baby spinach by blanching them quickly in boiling salted water, then cooling in iced water to retain their bright colour.
Pick some herbs and flowers from your garden such as cuckoo flower, ground ivy, wild watercress and hakobe. Then add the ume goma.
Presentation: arrange the vegetable garnish in a shallow dish. Place the poached John Dory on top of the vegetables. Sprinkle the herbs around the fish. Pour the hot stock over the fish just before serving to bring out all the flavours.
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