Ingredients
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Main Ingredients
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4 John Dorywith their skin
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100 grams fresh ripe figs
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3 tablespoons fig vinegar
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1.25 decilitre red bandol wine
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2.5 decilitre fish broth and red wine
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1.25 decilitre brown veal sauce
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Olive Oil
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fresh butter
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Sugar
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Ground Pepper
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saffron
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Side Order Ingredients
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4 fresh figs
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4 raspberries
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zest of candied oranges
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2 bulbs fennelsteam cooked and sliced thinly
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2 baglama figsdiced, dried
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sliced dill
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Olive Oil
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fresh butter
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Decorative Ingredients
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4 fig leaves
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4 branches fennel
Directions
Fennel Jam
- With a bit of olive oil, have the fennel pan-sauteed.
- Let it cook with the dried figs until a jam-like texture is obtained.
- At the last minute, add the sliced dill, salt and pepper to your liking.
Roasted Fig:
- Cut the figs in 4 and let them roast in the oven for a few minutes.
- Add salt and pepper, as well as the raspberries before re-heating them and topping them with the orange zests.
Red Wine Sauce
- In a frying pan, caramelise the diced figs with sugar and fig vinegar.
- Wet the preparation with red Bandol wine, the veal sauce and fish sauce.
- Cook until the mixture has lowered, drain and add salt and pepper.
- Add just a bit of grape alcohol at the very last minute.
Fillets of John Dory
- Cook the fillets on the skin side, with a touch of olive oil, salt and pepper, the butter and saffron powder, in a pan.
Decoration
- Please refer to the picture.
Tip from the Chef
- Enhance the flavors with rosemary butter.
