📝 About This Recipe
This exquisite dish marries the delicate, pearly-white flakes of John Dory with the nutty, earthbound elegance of Jerusalem artichokes. A celebration of texture and luxury, the fish is gently poached in cultured butter and served alongside a silk-smooth velouté, finished with the saline pop of premium Osetra caviar. It is a masterclass in modern coastal fine dining, balancing deep umami notes with refined coastal freshness.
🥗 Ingredients
The John Dory
- 4 pieces John Dory Fillets (approx. 150g each, skin removed and pin-boned)
- 250 grams Unsalted Cultured Butter (high quality, for poaching)
- 3 sprigs Lemon Thyme (fresh)
- 1 pinch Maldon Sea Salt (to taste)
Jerusalem Artichoke Textures
- 500 grams Jerusalem Artichokes (Sunchokes) (peeled and sliced thinly for the puree)
- 300 ml Whole Milk (for simmering)
- 100 ml Heavy Cream (high fat content)
- 1 piece Large Jerusalem Artichoke (reserved for crisps)
- 200 ml Grapeseed Oil (for frying crisps)
Caviar Service & Garnish
- 50 grams Osetra Caviar (chilled)
- 1 small bunch Chives (finely minced)
- 1 handful Micro-Sorrel or Sea Aster (for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by preparing the Jerusalem artichoke puree: Place the peeled and sliced artichokes in a heavy-bottomed saucepan with the milk, cream, and a pinch of salt. Simmer over medium-low heat for 20-25 minutes until the artichokes are completely tender.
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2
While the artichokes simmer, prepare the crisps. Use a mandoline to slice the reserved whole artichoke into paper-thin rounds. Heat grapeseed oil to 160°C (320°F) and fry the slices until golden and crisp. Drain on paper towels and season immediately with fine salt.
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3
Once the artichokes in the pan are soft, strain the liquid (reserve it!) and transfer the solids to a high-speed blender. Blitz on high, adding just enough of the cooking liquid to achieve a perfectly smooth, velvet-like consistency. Pass through a fine-mesh chinois and keep warm.
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4
Prepare the poaching bath for the fish. In a wide, shallow pan, melt the cultured butter over low heat. Add the lemon thyme sprigs and bring the butter to a steady temperature of 60°C (140°F). Use a digital thermometer to ensure it does not exceed this.
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5
Season the John Dory fillets lightly with sea salt. Gently submerge the fillets into the warm butter. Poach for 8-10 minutes, depending on thickness, until the flesh is just opaque and flakes gently under light pressure.
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6
While the fish poaches, warm your serving plates. In fine dining, the temperature of the plate is as critical as the food.
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7
Carefully lift the John Dory from the butter using a slotted fish spatula. Place onto a tray lined with paper towels for 30 seconds to remove excess fat. Brush the top with a tiny drop of lemon juice.
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8
To plate, place a generous spoonful of the Jerusalem artichoke velouté in the center of each plate and use the back of the spoon to create a smooth circle.
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9
Place the poached John Dory fillet directly onto the puree. Arrange 3-4 artichoke crisps artfully against the side of the fish.
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10
Using a mother-of-pearl spoon, place a beautiful quenelle of Osetra caviar directly on top of the fish. The cold caviar against the warm fish creates a stunning sensory contrast.
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11
Scatter the finely minced chives and micro-greens around the plate for a touch of acidity and color. Serve immediately.
💡 Chef's Tips
Always use a digital thermometer when poaching fish; if the butter gets too hot, the fish will become tough rather than buttery. Jerusalem artichokes oxidize quickly; keep them submerged in lemon water after peeling until you are ready to cook them. For the smoothest puree, don't be afraid to blend for a full 2-3 minutes; the friction helps create that 'fine dining' silkiness. When handling caviar, never use a metal spoon as it can oxidize the delicate roe and alter the flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, mineral-heavy Chablis or a vintage Blanc de Blancs Champagne to cut through the richness of the butter. Serve with a side of steamed sea kale or samphire for an extra touch of coastal authenticity. A crusty piece of warm sourdough on the side is perfect for mopping up any remaining artichoke velouté. Follow this dish with a light, citrus-based palate cleanser like a lemon verbena granita.