John dory on whipped cauliflower with blood orange grenobloise
Fish & grenobloise sauce
- To prepare the puree, first blanch the cauliflower florets in boiling water for approximately 2 minutes. Drain, and place in a saucepan with 1 Tbs of butter.
- Allow to sweat in the butter for 2-3 minutes before topping up with the milk. If necessary, add water to make sure the cauliflower is well-covered.
- Press a circle of baking paper down on the surface and simmer for approximately 10-15 minutes or until the cauliflower is tender (cook it until it is very soft, otherwise it will not puree correctly).
- Strain the cauliflower, saving some of the cooking liquid. Puree in the blender with a little extra butter.
- Adjust the seasoning with salt to your taste, and keep the puree warm until required.
- To prepare the fish and sauce, first cut the sourdough bread into small pieces, about the same size as the capers.
- Cook in plenty of butter (50 g) and strain in a colander.
- Pan-fry the john dory in oil at first, colouring the fish on the presentation side.
- After 1 or 2 minutes, when you can see that the fish is half-cooked, add the extra 25g butter and, as it foams, begin to baste the fish.
- When the dory is just about cooked, turn it over, sear briefly and take it out.
- While the fish is resting, allow the butter to brown slightly and then add the citrus fruits and any juice and the capers.
- Add the parsley and finish with the croutons at the very last minute so that they stay crunchy.
- To serve, place 2 spoonfuls of the cauliflower puree on each plate. Follow with the john dory, and spoon the grenobloise sauce over the top.