Sautéed John Dory filets,
celeriac puree/cinnamon/nutmeg, cranberries, oil infused with Tahitian vanilla
Strong coffee sauce
Piquillo and Espelette pepper condiment
Preparation time: 40min.
Cooking time: 25 min.
- 1 head of celeriac of about 1.3-1.6lbs (600-700gr)
- 75ml (1/3 cup) of sour cream
- 20g (1/10 cup) of butter
Peel the celeriac and cut it into large pieces.
Boil the celeriac in 3 quarts of water for 15 to 20 minutes until soft.
Strain and pour it into a food processor with the sour cream and butter.
Blend until the puree is thick and creamy.
Season with nutmeg and cinnamon according to taste, then season with salt.
- 50g (1/2 cup) of cranberries
- 50g (1/5 cup) of sugar
- 50ml (1/5 cup) of water
Bring the water and sugar to a boil in a small pot.
Let the cranberries gently candy in the syrup for about 15 minutes.
- 50ml (1/5 cup) of grape seed oil
- 50ml (1/5 cup) of extra virgin olive oil
- 1 vanilla bean
Combine the oils.
Halve the vanilla bean lengthwise, remove the seeds with a knife and add (beans and seeds) to the oil.
Let infuse for a few days to allow the vanilla to release its fragrance.
- 4 John Dory filets (120g – without skin)
- 20g (1/10 cup) of coffee beans
- 50g (1/5 cup) of duck fat
- 50g (1/5 cup) of butter
Season the John Dory filets with salt.
Sauté them in a pan, in the duck fat and coffee beans, for 3 to 4 minutes.
Remove from heat, add butter and cook until it melts. Pour generously over the fish filets.
The little extra: Piquillo and Espelette pepper condiment
- 4 Piquillo peppers
- 15ml (1 tbsp) of olive oil
- Espelette pepper
Mix the Piquillo peppers with the olive oil in a food processor. Do not overblend.
Season with salt and Espelette pepper according to taste.
Place a large spoonful of celeriac puree on to each plate.
Add the John Dory filet.
Garnish with a few cranberries, then pour a thin line of the cooking butter and a thin line of the vanilla oil over them.
Taste as is at first, then add the Piquillo pepper condiment.