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Ink and black sesame purée

Peel and cut the celeriac into approx. 2.5 cm x 2.5 cm cubes. 
Pour water, milk and a pinch of salt into a pot




Simmer until the celeriac softens

Take off the flame and drain through a colander

Add the cuttlefish ink

Stir carefully until the celeriac turns to a liquid purée

Add in the black sesame...

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Ink and black sesame purée

Peel and cut the celeriac into approx. 2.5 cm x 2.5 cm cubes. 
Pour water, milk and a pinch of salt into a pot




Simmer until the celeriac softens

Take off the flame and drain through a colander

Add the cuttlefish ink

Stir carefully until the celeriac turns to a liquid purée

Add in the black sesame paste 

 

Crispy rice

Cook the rice in a pot with a little salt

When the rice is ready, drain; sprinkle the rice across a greaseproof paper-coated baking tray

Bake in the oven at 90º C for 3 hours

Put oil into a pan at 170º C

Fry and drain the grains of rice; place them on kitchen roll.

 

Sauce

Dice the onions and shallots

Put a knob of 50% salt butter in a pan to gently melt

Pour in the white wine

Leave to cook until the wine is almost fully reduced

Add in cubes of butter and stir continuously with a hand whisk

Add the Noilly Prat

Add in the thyme and chopped garlic; leave to infuse for 15 minutes

Rectify with salt & pepper

When the sauce reaches a good consistency, strain and set aside in a pot

 

John Dory

Season the John Dory with salt (no pepper). Put olive oil into a pan and heat.

Wait until white (not blue) smoke rises. Place the John Dory fillet in the pan skin-side down for 10 seconds, then turn off the flame. Cover, leave and wait some 3-4 minutes, until the top of the fillet is cooked through.

 

Serving

Using a soup spoon (and small quantities), spread a dash of ink purée across a large white dish.

Position the John Dory so the crisp skin is visible.

Mix the sauce using a blender; remove the foam from the surface using a soup spoon.

Sprinkle grains of crispy rice over the top.

 

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Ingredients 4 persons
  • 2 fillets John Dory (110 g / person)
  • 2 spoonfuls olive oil
  • 1 pinch salt
  • 1 celeriac
  • 1/2 l milk &
  • 1/2 l water
  • 2 spoonfuls black sesame paste
  • 6 g cuttlefish ink
  • 50 g rice
  • 1 l sunflower oil
  • 1 onion

  • 2 shallots
  • 1 sprig thyme
  • 1 clove garlic
  • 1 glass white wine

  • 1 spoonful Noilly Prat
  • 80 g 50% salt butter.
Recipes. The Cook & Chef Institute