Recipe: How to perfectly cook John Dory and fennel with almond oil — Photo by Gault & Millau

Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we share one of his recipes published on the Gault & Millau website:

Ingredients:

  • 2 1,5 kg pieces of John Dory fish


Sauce Vierge

  • 100g Valais apricots
  • 60g celery branches
  • 40g candied orange with salt
  • 2 lemons with zest
  • 20g yuzu juice
  • 100g Xenia olive oil
  • 5g verbena
  • 5g chives
  • 10g dill

Fennel purée

  • 1kg fennel
  • 8g salt
  • 100g olive oil
  • Prune kernel oil

Mini fennels

  • 10 pieces of mini fennel
  • 50g olive oil
  • 10 verbena leaves
  • 5g salt

Garnishes and decoration

  • 20 pieces of fresh almonds
  • 30 leaves of verbena in tempura
  • dill
  • 100g dried apricot
  • 30g yuzu juice

Apricot yuzu coulis

  • 200g dried apricots
  • 300g water
  • 50g yuzu juice
  • 10g apricots

Aromatic oil

  • 1l olive oil
  • 20 verbena leaves
  • 1 zesty lemon

Preparation:


APRICOT YUZU COULIS

  1. Cut the apricots into large cubes and put them in simmering water for 20 minutes.
  2. Blitz the cooked apricots in the blender with the other liquids until smooth.

FENNEL PUREE

  1. Trim the fennel, vacuum-pack with the seasoning, cook for one hour in a steam oven at 90°C.
  2. Drain, then mix with 1% almond oil until the mixture becomes a smooth purée.
  3. Strain through a sieve and set aside.

JOHN DORY

  1. Immerse the fish in an oil bath at 70°C for about 15 minutes.

MINI FENNEL

  1. Vacuum-pack the fennel with the verbena, oil and seasoning.
  2. Cook at 90°C for 30 to 40 minutes.
  3. Cut in half, ensuring that it is straight and not leaning to one side. Grill the presentation side before serving.

VIERGE SAUCE

  1. Cut the ingredients à la brunoise, blanch the celery, chop the herbs.
  2. Mix in small quantities before serving.

AROMATIC OIL

  1. Mix all the ingredients together.

EHL Hospitality Business School
Communications Department
+41 21 785 1354
EHL

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