heart_likeLiked by 8


  • fb
  • print
  • twitter

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

    4 people
    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.