Sautéed John Dory filets, 
celeriac puree/cinnamon/nutmeg, cranberries, oil infused with Tahitian vanilla
Strong coffee sauce

Piquillo and Espelette pepper condiment


Serves 4

Preparation time: 40min.

Cooking time: 25 min.

Celeriac puree

  • 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
  • Cinnamon
  • Nutmeg

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.

Vanilla oil

  • 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.

John Dory

  • 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
  • Salt

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
  • Salt

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.
Bon appétit!

LoL, Sandra