Citrus poached John Dory

Ingredients

• 26kg chicken backs and necks
• 39kg ice cubes
• 227g diced leeks, white part only
• 113g diced celery
• 113g diced celery root
• 113g sliced shallots
• 113g diced fennel
• 5 white peppercorns
• 1 bay leaf
• 1 sprig thyme
• 2 pink grapefruits
• 2 navel oranges
• 2 blood oranges
• 2 tbsp confectioners’ sugar
• 470ml grapefruit juice
• 235ml orange juice
• 354ml lemon juice
• 5.2kg cold butter, cubed
• 1½ tsp salt
• 450g shelled edamame
• 1 tbsp chicken stock
• 1 tbsp butter
• ½ tsp salt
• 227g white balsamic vinegar
• 57g sugar
• 2oz salt
• 1 jumbo daikon radish, about 3 inches in diameter
• 354ml cups chicken stock
• 118ml daikon pickling liquid (from pickled daikon recipe)
• 1½ tsp honey
• 236ml canola oil
• 0.3g xanthan gum
• 1 tsp salt
• 1 pinch cayenne pepper
• 1.8l chicken stock
• 5 cloves garlic, peeled and cut in half
• 5 sprigs thyme
• 1½ tbsp plus 1 ½ teaspoons salt
• 113g cornstarch
• 8 john dory fillets
• 4 spring onions
• Fleur de sel
• 32 sprigs petite spanish tarragon
• 4 tsp olio nuovo