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Mediterranean John Dory with Rosemary and Caramelized TomatoesTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: 30-40 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:133.1 kcal

Proteins:5.8 g

Fats:9.9 g

Carbohydrate:5.9 g

Fibers:0.8 g

Sugar:1 g

Cholesterol:32.8 mg

Sodium:132.5 mg

Calcium:25 mg

Energy:395 kcal

Proteins:17.3 g

Fats:29.4 g

Carbohydrate:17.5 g

Fibers:2.4 g

Sugar:3.1 g

Cholesterol:97.5 mg

Sodium:393.2 mg

Calcium:74.3 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

160

g

fillets of john dory

6

x

150

g

firm tomatoes

200

g

shelled young beans or thin green beans

20

g

butter

30

ml

olive oil

100

ml

fish stock

1

bouquet of flowering rosemary (reserve the flowers for garnish)

flour

salt, sugar, garlic powder

200

g

butter

100

ml

white wine

20

ml

white vinegar

60

g

french shallots

60

g

niçois olive, sliced

15

ml

capers

1

bunches of chives and chervil

1

lemon

salt and freshly ground pepper

METHOD

Preparation

  1. Hull the tomatoes and slice thickly. Remove the seeds. Season with salt, sugar, and garlic powder. Dip lightly in flour.
  2. Cook and caramelize under the broiler in an olive oil-coated baking dish.
  3. Cover the fillets of John Dory with the tomatoes. Reserve the equivalent of 2 tomatoes for the sauce.
  4. Lay each fillet on a branch of rosemary in an oiled and salted baking dish. Cook in the oven for 12-15 minutes.
  5. Combine the chopped shallot with the white wine and vinegar and reduce. Add the cooking liquid from the fish. Bring to a simmer. Whisk in the butter, cut into small pieces. Emulsify and strain.
  6. Season with the reserved crushed tomato, lemon juice, olives, capers, chopped chives and parsley. Cook the beans in the olive oil with 20 g butter and a little water over high heat. Season with pepper.
  7. Present the fish on an oval platter. Pour the sauce over top. Arrange the beans around and decorate each fillet with rosemary flowers.

SOMMELIER

Sancerre

CHEF'S NOTES

To serve, lay the John Dory on half a caramelized tomato.



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