John Dory fillet with aubergine caviar and avocado oil

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

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.

First published in 2015




John Dory

  • 4 John Dory fillets
  • salt
  • olive oil

Aubergine caviar

Sauce vierge

Buckwheat tuille

  • 400g of water
  • 100g of grapeseed oil
  • 80g of tempura flour
  • 20g of buckwheat flour

Olive tapenade


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
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
For the sauce vierge, mix all of the ingredients together and reserve
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
  • olive oil
  • salt
  • 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
First published in 2015

Xavier Boyer worked closely with Joël Robuchon to make the L’Atelier restaurants a success. His style showcases fresh, seasonal, clean flavours, beautiful textures and his playful creativity.

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