John Dory fillet with aubergine caviar and avocado oil
by Xavier Boyer

Ingredients

Fish & Shellfish

  • 4 John Dory fillets

Store Cupboard

  • salt
  • 20g of tahini
  • salt
  • pepper
  • 25g of sun-dried tomatoes, diced
  • 1 pinch of salt
  • 80g of tempura flour
  • 20g of buckwheat flour
  • 25g of capers
  • 1 anchovy fillet

Oils & Vinegars

  • olive oil
  • 50g of extra virgin olive oil
  • 50ml of extra virgin olive oil
  • 100g of grapeseed oil
  • 75ml of extra virgin olive oil
  • avocado oil

Fruit & Vegetables

  • 4 aubergines
  • 1 lemon
  • 1/2 onion, chopped
  • 1 garlic clove, chopped
  • 25g of tomatoes, diced
  • 25g of avocado, diced
  • 10g of lemon, diced
  • 10g of onion, diced
  • 1 pinch of Espelette pepper
  • lemon juice, to taste
  • Espelette pepper

Salad & Fresh Herbs

  • 20g of coriander, chopped
  • 1 pinch of chives, choppd
  • 1 pinch of coriander, chopped
  • coriander cress

Spices & Dried Herbs

  • 4g of ground cumin

Beverages

  • 400g of water

Delicatessen

  • 100g of black olives, pitted