50g butter
Salt
Fish & grenobloise sauce
4 slices sourdough bread
50g butter
4 x 180g portions john dory fillets, skinned
3 Tbs extra virgin olive oil
25g butter
2 blood oranges, peeled and cut into segments
1 ruby grapefruit, peeled and cut into segments
1 lemon, peeled and cut into segments
2-3 Tbs capers
1 medium-sized bunch parsley, chopped
1 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.
2 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).
3 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.
4 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 and strain in a colander.
5 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 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.
6 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.
7 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.
Serves 4
