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https://www.lifestylefood.com.au/recipes/87/john-dory-and-scallops-with-vanilla-almond-sauce

LifestyleFOOD.com.au

Ingredients

  • Sauce Base Fish Veloute

  • 4 shallots

  • 1 head Garlic

  • 1 sprig Thyme

  • 1 Bay leaf

  • 100 ml white wine

  • 100 ml fish stock

  • 100 ml Cream

  • 1 Vanilla pod

  • 15 ml almond oil

  • 20 ml Lemon Juice

  • 20 ml white wine

  • Fennel Puree

  • 3 shallots

  • 1 bulb Fennel finely sliced

  • 20 ml Lemon Juice

  • 50 ml vegetable nage or chicken stock

  • 50 ml Cream

  • Olive Oil

  • Seafood

  • 1 John Dory

  • 6 Scallops

  • Vegetable Garnish

  • Broad bean

  • Cucumber

  • asparagus

  • spinach

  • chervil

Method

  • Sauce Base Fish Veloute:

  • 1.

    Combine shallots, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by 2/3.

  • 2.

    Add the fish stock and reduce again by 2/3.

  • 3.

    Pour in the cream, boil them pass through a chinois or fine sieve.

  • 4.

    Scrape out the seeds of half a vanilla pod and heat in a small saucepan.

  • 5.

    Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.

  • 6.

    Season.

  • Fennel Puree:

  • 1.

    Sweat the shallots in olive oil without colouring for 5 minutes.

  • 2.

    Then add fennel and cool until tender (approx 5 minutes).

  • 3.

    Add chicken stock and reduce by 2/3.

  • 4.

    Pour in the cream and boil for 5 minutes.

  • 5.

    In a blender process the mix and pass through a chinois or a fine strainer.

  • 6.

    Season and mix in lemon juice.

  • Seafood:

  • 1.

    Fillet the fish then skin and cut each piece into equal sizes and shallow fry in very hot oil.

  • 2.

    Shallow fry the scallops also.

  • Vegetable Garnish:

  • 1.

    Blanch then pop the broad beans.

  • 2.

    Peel cucumber, then using a Parisian scoop cut out full balls.

  • 3.

    Peel asparagus and cut in half on an angle.

  • 4.

    Remove the stems of the spinach.

  • 5.

    Saute the spinach, butter and season.

  • 6.

    Squeeze liquid from it.

  • To Serve:

  • 1.

    Place spinach in the middle of the plate.

  • 2.

    Heat the puree and place evenly in three points around the plate.

  • 3.

    Also heat the remainder of the vegetable garnish and place between the fennel mounds.

  • 4.

    Place scallops on the fennel puree.

  • 5.

    Place fish on the spinach.

  • 6.

    With a hand blender, buzz the hot sauce and pour on the dish using only the froth.

  • 7.

    Garnish with chervil.

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