![]() Ingredients
For 10 people
1 John Dory, about 2kg For the beurre blanc (white butter sauce) 100g shallots 150g white wine 100g cider vinegar Cockle juice 1 stick of lemongrass Branch of verbena 200g butter 1 tablespoon cream A dozen sprays of Blissful plant Exotic lemon verbena extract (Baume des Anges) For the sorrel cream 1 bunch of sorrel 1 poached egg 100g extra virgin olive oil Salt and tabasco For the black olive Virgin 1 yellow lemon and rind 1 quarter of chives 10 black olives 12 cockles For the vegetable crisp Clarified butter 100g Paris mushrooms 50g onions 100g leeks 20g spinach Sorrel Tarragon Parsley 3 sheets of filo pastry For the filling 1/4 pointed cabbage 500g chanterelle mushrooms Tarragon Butter Decoration Verbena powder 10 verbena leaves 30 leaves of sorrel |
John Dory with verbena
Happy plant n°27 Exotic lemon verbena
A recipe of: Régis et Jacques Marcon Jacques is the sponsor of Exotic lemon verbena
Difficulty :
![]() ![]() ![]() Preparation
John Dory with verbena, chanterelles with sorrel sauce, black olive sauce.
Fillet the John Dory and place the fillets in a vacuum-pack bag with a verbena leaf and olive oil. Cook for 15 minutes at 43°. Glaze the fillets with butter whisked with shellfish juice. Beurre blanc (White butter sauce) Chop the shallots, pour in white wine and vinegar and reduce by half. Add the cockle juice Reduce to one-third. Cut the stick of lemongrass and infuse it in the liquid for 5 minutes. Add the verbena stem and take off the heat. Sieve and leave to cool. Whisk in the butter, add a tablespoon of cream, salt and pepper, add lemon juice and spray 10 to 15 sprays of exotic verbena extract. Sorrel cream Mix the sorrel with the poached egg yolk and whisk in the oil. Adjust the seasoning, season with salt and tabasco. Vierge d’olive noire (black olive sauce) Blanch the lemon rind and cut into small dice, chop the chives, slice the pitted olives. Open the cockles (keep the juice) and clean them. Mix all these ingredients to make a sauce, add a dash of lemon vinegar and a dash of olive oil. Vegetable crisp Finely chop the leeks and onions and cook them in butter. Add the duxelles of button mushrooms, then the herbs. Adjust the seasoning. Finely chop everything with a knife. Roll the filo pastry sheets with this mixture into a cigarette shape, paste them with clarified butter. Brown the cigarettes in a frying pan. Garnish Steam the cabbage leaves, chop them finely. Toss the chanterelles over high heat, season with tarragon, mix the cabbage with the chanterelles, add a knob of butter. |