Foodservice / Recipes

How to perfectly cook the best John Dory recipe with fennel and almond oil

Written by Cédric Bourassin

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we share one of his recipes published on the Gault & Millau website:

Photo credit and content: Gault & Millau

John Dory recipe with fennel and almond oil

Ingredients

2 1,5 kg pieces of John Dory fish

Sauce Vierge

100g Valais apricots
60g celery branches
40g candied orange with salt
2 lemons with zest
20g yuzu juice
100g Xenia olive oil
5g verbena
5g chives
10g dill

Fennel purée

1kg fennel
8g salt
100g olive oil
Prune kernel oil

Mini fennels

10 pieces of mini fennel
50g olive oil
10 verbena leaves
5g salt

Garnishes and decoration

20 pieces of fresh almonds
30 leaves of verbena in tempura
dill
100g dried apricot
30g yuzu juice

Apricot yuzu coulis

200g dried apricots
300g water
50g yuzu juice
10g apricots

Aromatic oil

1l olive oil
20 verbena leaves
1 zesty lemon

Instructions

APRICOT YUZU COULIS

Cut the apricots into large cubes and put them in simmering water for 20 minutes.
Blitz the cooked apricots in the blender with the other liquids until smooth.

FENNEL PUREE

Trim the fennel, vacuum-pack with the seasoning, cook for one hour in a steam oven at 90°C.
Drain, then mix with 1% almond oil until the mixture becomes a smooth purée.
Strain through a sieve and set aside.

JOHN DORY

Immerse the fish in an oil bath at 70°C for about 15 minutes.

MINI FENNEL

Vacuum-pack the fennel with the verbena, oil and seasoning.
Cook at 90°C for 30 to 40 minutes.
Cut in half, ensuring that it is straight and not leaning to one side. Grill the presentation side before serving.