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Cooking Recipe Video : John Dory with Champagne and Artichoke Puree

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Restaurant: L'Assiette Champenois

Chef: Arnaud Lallement

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.8/ 5 - 10 votes - 439,071 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 John Dory with Champagne and Artichoke Puree John Dory Dory with with Champagne
Recommended wine with the dish:
Champagne
Difficulty level:
Cooking recipe viewed:
439,071
Cooking Recipe Preparation time
  • Preparation & cooking: 20 minutes
Cooking Recipe Ingredients
  • 2.1 cups thickened cream
  • 3.5 oz. sea-weed
  • 2.1 cups broth
  • 1.5 cups Champagne
  • 3.5 oz. artichoke purée
  • 2 John Dory
  • Tuscan oil
  • 3.5 oz. clams
  • Shallot
  • Fresh herbs for seasoning: chervil, coriander, rosemary, thyme, laurels
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cut the John Dory into fillets. Prepare the clams and cook them in some broth. Cut, clean and blanch the edible seaweed.
  2. For the artichoke puree: We have to previously prepare it by cooking the artichokes in the gravy from the clam cooking. Then, use a sieve to keep the rest of the clam gravy for the John Dory cooking.
  3. Put some olive oil in a frying pan and add the shallot, which has been finely minced beforehand, as well as half the glass Champagne. The other half you keep to emulsify the sauce.
  4. Once lightly boiled down, add the rest of the shellfish gravy and let it boil down again.
  5. Next, add the thickened cream, but really wait for almost the last moment to do so.
  6. Season the John Dory on each side with salt and pepper from the mill. When the pan starts to fume, brown the John Dory first of all on the skin side, which will lightly retract. Then you can turn it around.
  7. Prepare the dish with the artichoke puree (re-heated). Put the clams, reheated in the sauce, back in the shells, and place them around the puree.
  8. Following to this, integrate the rest of the Champagne into the sauce and add some fresh herbs. The sea-weed serves as decoration.
  9. a small turn with the pepper mill – and voila, here it is: the John Dory roasted in Tuscan oil with a delicious Champagne sauce.
Restaurant
Name:
L'Assiette Champenois
Phone:
+33 3 26 84 64 6
Website:
assiettechampenoise.com
Address:
40, avenue Paul Vaillant-C
City:
Tinqueux
Country:
Fr
Overview:
""Reims, the city of Saints and an impressive cathedral: Just two minutes from the historic center and a few miles from the renowned vineyards, ''L'Assiette Champenoise'' is a reputated and popular gastronomic destination. Situated in a pleasant 10-acre park, the ''L'Assiette Champenoise'' belongs to Arnaud and Marianne Lallement, the second generation from the Lallement family, who celebrates its 20th anniversary in 2007. The warm comfort of the traditional rooms encourages you to spend a night and the cuisine from Jean-Pierre and Arnaud Lallement, a perfect mix of experience, modernism, tradition and personality, will surely delight you!"
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