John Dory, black sesame & crispy rice
Ingredients
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.
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.
