John Dory or 'Saint Pierre' as it is known in France is an expensive choice of fish but well worth every penny in taste. Xavier Boyer pairs it here with Provençale flavours of aubergine and sauce vierge and adds crunch with an interesting buckwheat tuille.
The folder name
Please choose a different name.
Please enter a name for the new folder.
For the aubergine caviar, prick the aubergines with a fork all over and grill until they are cooked through. The skin will burn, but this is fine
Cut open the aubergine and squeeze the lemon juice onto the flesh, then scoop the flesh of the aubergine out into a fine sieve using a spoon. Take care not to get any of the skin in the sieve
Allow the aubergine flesh to drain for 10 minutes or so to remove any excess moisture. Add the tahini, onion and garlic to a mixing bowl, followed by the aubergine flesh, coriander and cumin. Finally, mix in the oil and season with salt and pepper to taste
20g of tahini
1/2 onion, chopped
1 garlic clove, chopped
20g of coriander, chopped
4g of ground cumin
50g of extra virgin olive oil
To make the olive tapenade, place all of the ingredients except the lemon juice in a blender and blitz to a coarse consistency. Season to taste with the lemon juice
100g of black olives, pitted
25g of capers
1 anchovy fillet
75ml of extra virgin olive oil
lemon juice, to taste
For the sauce vierge, mix all of the ingredients together and reserve
25g of tomatoes, diced
25g of sun-dried tomatoes, diced
25g of avocado, diced
10g of lemon, diced
10g of onion, diced
1 pinch of chives, choppd
1 pinch of coriander, chopped
50ml of extra virgin olive oil
1 pinch of salt
1 pinch of Espelette pepper
To make the buckwheat tuille, mix all of the ingredients together and reserve. Heat a non-stick pan over a high heat and add a little of the mixture, just enough to thinly cover the base of the pan
Fry for 1-2 minutes until cripsy. Remove from the pan immediately so as not to overcook the tuille and set aside to drain on kitchen paper
400g of water
100g of grapeseed oil
80g of tempura flour
20g of buckwheat flour
Preheat a non-stick frying pan over a medium heat, add a little oil and season the fish. Fry the fish skin-side down until golden brown, then turn over and cook for a further minute
4 John Dory fillets
To plate put 2 quenelles of aubergine caviar on each plate and place the fish on top. Garnish the fish with the sauce vierge. Drizzle avacado oil and olive tapenade around the plate. Finish with a buckwheat tuille and a few coriander cress
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.