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Fillet of John Dory with Black Rice, Langoustine Claws, Sweetcorn and Tarragon

Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.

SeafoodGourmetDinner PartyJohn DoryBlack Rice
Estimated Nutrition
Calories
932.3
kcal / serving
7458.2 kcal total
Carbs
39.5g
per serving
315.8 g total
Fat
64.1g
per serving
512.6 g total
Protein
49.4g
per serving
395.4 g total
Cook Time
90
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Sherry Vinegar
Dairy
25
g
Unsalted Butter
For the sauce
100
g
Unsalted Butter
For shallot purée
250
ml
Whipping Cream
25
g
Unsalted Butter
For the rice mix
1
piece
Egg
Beaten
20
g
Unsalted Butter
For reheating mix
40
g
Butter
For fish finishing
Fruits
2
piece
Lemon Wedges
GrainsCereals
250
g
Black Rice
75
g
Plain Flour
100
g
Panko Breadcrumbs
Liquids
200
ml
Madeira Wine
1
l
Brown Chicken Stock
100
ml
White Chicken Stock
50
ml
Veal Stock
800
ml
Chicken Stock
For the rice
Meat
8
piece
Chicken Drumsticks
Chopped into three pieces
NutsSeeds
1
piece
Bay Leaf
1
sprig
Thyme
1
tbsp
Tarragon
Chopped
OilsFats
50
ml
Grapeseed Oil
For the sauce
1
l
Vegetable Oil
For deep frying
4
tbsp
Grapeseed Oil
For frying fish
Other
3
g
Lecithin Powder
Seafood
4
piece
John Dory Heads
Gills and eyeballs removed
8
piece
Langoustine Claws
Meat removed from shell
125
g
Langoustine Claw Meat
Cooked and chopped
880
g
John Dory
8 portions of 110g fillets
Vegetables
2
piece
Shallots
Sliced
10
piece
Button Mushrooms
Quartered
500
g
Shallots
Finely sliced for purée
1
piece
Corn On The Cob
1
piece
White Onion
Diced
2
piece
Field Mushrooms
Peeled and diced

Method

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