Fillet of John Dory with black rice, langoustine claws, sweetcorn and tarragon Archive

Ingredients

• John Dory heads (from below), gills and eyeballs removed
• 8 chicken drumsticks
• 50ml/1¾fl oz grapeseed oil
• 25g/1oz unsalted butter
• 2 shallots, sliced
• 10 button mushrooms, quartered
• 1 bay leaf
• sprig thyme
• 50ml/1¾fl oz sherry vinegar
• 200ml/7fl oz Madeira wine
• 1 litre/1¾ pint brown chicken stock
• 100ml/4fl oz white chicken stock
• 50ml/1¾fl oz veal stock
• 100g/3½oz unsalted butter
• 500g/1lb 2oz shallots, finely sliced
• salt
• 250ml/9fl oz whipping cream
• 250g/9oz black rice
• 800ml/1â…“ pint chicken stock
• salt and freshly ground black pepper
• 1 corn on the cob
• 1 small white onion, diced
• 2 field mushrooms, peeled and diced
• 8 large langoustine claws (or 8 peeled, raw prawn tails), meat removed from shell
• 75g/2½oz plain flour
• 1 free-range egg, beaten
• 100g/3½oz panko breadcrumbs
• 20g/¾oz unsalted butter
• 125g/4½oz cooked langoustine claw meat, chopped (alternatively use cooked white crab meat)
• 1 tbsp chopped tarragon
• 1litre/1¾ pint vegetable oil, for deep frying
• 2 lemon wedges
• 230ml/8fl oz black rice cooking liquor (reserved from above)
• 3g lecithin powder
• 4 x 550g/1lb 4oz John Dory fish, filleted and cut into 8 110g/4oz portions (ask your fishmonger to do this and give you the heads)
• 4 tbsp grapeseed oil
• 40g/1½oz butter