How To Make Fillet Of John Dory With Shrimp Sauce

Step 1: You will need

Step 2: Make the shrimp sauce

Put the pan on a high heat. When hot, add the butter and the shrimp. Press down on the shrimp heads to release more flavour. Next, add the garlic clove, tomato paste, and tomato, stirring constantly.

Follow this by adding the wine vinegar and let it all boil for one and a half minutes. Now, add the thyme and the chicken stock. Bring to a boil and then lower the pan to a simmer. Cook until the liquid is reduced to about one-third its original amount.

You can now move it to a back burner and begin making the cauliflower purée.

Step 3: Make the cauliflower purée

Start by placing the cauliflower into the pot and add the milk. Now add the honey and season with a little salt. Bring it to a boil and then lower to a simmer. Cook until cauliflower is totally soft and most of the milk has mostly been absorbed.

Both pots can cook at the same time. Just make sure that neither pot overcooks or burns! Check the cauliflower with a spoon and when it is soft enough, remove from the heat and let it cool.

Step 4: Purée the cauliflower

Place cauliflower in blender without transferring the liquid. Place on lid, leaving a little gap to allow steam to escape. Blend for fifteen seconds until you have a smooth purée. Transfer to a bowl and keep warm.

Step 5: Strain the shrimp sauce

You can now strain the shrimp sauce. Pour all the sauce mixture into a strainer and press the contents with a spoon to get the maximum amount of liquid possible. Discard the solids.

Step 6: Season the fish and the shrimp

Place both the fish and the shrimp on a tray. Season both sides well with salt and black pepper.

Step 7: Cook the fish and the shrimp

Put the frying pan on high heat. Now, heat the oil and when it begins to smoke, carefully add the fish. After about one minute, add the butter. Next, place into the pan a clove of crushed garlic and the thyme.

This will work to perfume the fish during cooking. Just before turning the fish, add the shrimp to the pan. This to will also enhance the flavour of the fish. Flip the fish when it turns white along its edges to depth of about ¾ of a cm.

Also turn the shrimp and turn off the heat. After about one and a half minutes, place the shrimp on top of the fish to prevent it from overcooking. Finally, remove the fish almost immediately and put on a tray.

Step 8: Present and serve

Creatively drizzle a little shrimp sauce on the plate with a spoon. Add the purée on top and lay a fillet above that. Now, put a shrimp on top of the fillet, add a little more sauce, and finally, garnish the dish with a sprig of parsley. Enjoy!