John Dory with Tomato Tart Recipe
This stunning John Dory recipe sees the fish striped with purées of black garlic, parsley and datterino tomato. It is served with a beautiful tomato tart adorned with cucumber, almonds and herbs.
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Cooking tools:
- Blender
- Grill
- Piping bag
- Squeeze bottle
- Fine-mesh sieve
- Tart pan
- Pastry brush
- Oven
- Stove
- Baking sheet
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Paper towel
- Plate
Ingredients
- 1 sheet of puff pastry
- 1 tsp Dijon mustard
- 1 large ananas tomato, also known as pineapple tomato
- 1/2 cucumber
- 3 tbsp dill oil
- 1 fresh almond, finely sliced
- red vein sorrel leaves
- caper leaves
- fennel flowers
- rock salt
- freshly ground black pepper
- 200g of datterino tomatoes
- 1 sprig of thyme
- 1 tbsp of olive oil
- salt
- 200g of parsley leaves
- 80g of double cream, reduced by a third
- 100g of black garlic
- 4 tbsp of water
- 4 John Dory fillets, skinned (weighing approx. 130-140g each)
- 1 tbsp of unsalted butter
- olive oil
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