BBC Food - Recipes - Fillet of John Dory with black rice, langoustine claws, sweetcorn and tarragon

Name: BBC Food - Recipes - Fillet of John Dory with black rice, langoustine claws, sweetcorn and tarragon
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/1⅓ pint chicken stock; 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

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An elegant dish of fried fish, a crispy langoustine beignet and black rice, served with a rich sauce.

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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/1⅓ pint chicken stock
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