- John Dory fillet
300 g - butter
40 g - chanterelles
100 g - sauce: red wine
200 g - bouquet garni
1 - aromatic filling
100 g - cloves
2 - pepper grains
10 g - garlic
100 g - fish stock
400 g - Elle & Vire liquid cream
150 g - garnish: chopped shallot, brunoise mushroom, brunoise carrots, celery
10 g of each - butter
40 g - chopped chives, chopped chervil, chopped tarragon
5 g of each - fresh pasta filling: fine semolina
125 g - egg
1/2 - egg yolk
1/2 - white vinegar
4 g
Difficulty: Medium
- Finely dice (brunoise) all sauce ingredients, sweat them, then simmer in red wine and fish stock. Strain after cooking and set aside.
- Dice sauce filling elements into brunoise and sauté in butter.
- Prepare chanterelles and sauté in butter.
- Prepare, roll out (laminate), and cook the fresh pasta.
- Gently cook the John Dory fillet. Finish the sauce by adding garnish and binding with cream.
- Plate harmoniously and finish with chervil.
Source: Creation of the Lenôtre school, renowned for its culinary expertise and innovative techniques.
