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    John Dory fillets cooked in olive oil with celery, lemon and Grana Padano

    Group 393Mittel
    Group 3824 per.
    T230 min

    Chef Carmine Amarante


    500 g John Dory
    300 g olive oil
    Pepper grains
    1 lemon zest
    1 orange zest
    5 mint leaves
    1 sprig of rosemary
    3 bay leaves
    5/6 basil leaves
    2 celery stalks
    200 g milk
    200 g cream
    120 g Grana Padano aged for 9 to 16 months



    STEP 1

    Clean the fish:
    Cut the fish lengthwise and remove the internal organs from its belly with your hands. Cut just below the head and all along the spine to the tail, s so that the flesh lifts off the bones.


    STEP 2

    Prepare the fondue:
    Bring the milk and cream to a boil, remove it from the heat and add the grated Grana Padano. Stir with a whisk until the Grana Padano has completely melted.

    STEP 3

    Cut the celery stalks into twelve sticks; meanwhile, combine the herbs, pepper grains, grated lemon and orange zest with the oil and heat to 60°C. Cook the John Dory fillets in the herb and zest oil for 4/5 minutes. Arrange the celery sticks on the plate, place the John Dory fillets on top, then pour the Grana Padano fondue.