Medium
4 people
30 min
Chef Carmine Amarante
Ingredients
- 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
Preparation
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.
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.
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.
