Recipe for John Dory with Root Vegetables

Ask the fishmonger to fillet the fish for you. Don't forget to collect the trimmings (head, tail, rib bones) which you will use to make a delicious stock.

Peel the shallots and cut them into pieces. Rinse the leek and the celery stalk. Cut the leek, chili, and celery stalk into thin slices. Sauté everything for 10 minutes in butter along with the head and trimmings of the fish, thyme, and bay leaf.

Add 300 ml of wine, salt, and pepper. Let the alcohol from the wine evaporate, then add water to level and let simmer for 45 minutes. Finally, strain the fish stock and set it aside.

Peel the carrots and parsnips and cut them into sticks. Melt 40 g of butter in a skillet and sauté the vegetables for 2 minutes over medium heat without coloring them. Sprinkle with sugar, salt, and pour in water until it reaches halfway up the vegetables. Let cook over medium heat for 20 minutes. 2 minutes before the end, add the pak choi leaves.

Cut the fillets into 2 portions. Bring the fish stock to a boil, then lower the heat and immerse the pieces for 5 minutes.

To finish, arrange the vegetables in deep plates and place a piece of fish on top. Pour a ladle of fish stock into each plate and complete the presentation with a few leaves of chervil.