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Cooking Recipe Video : Roasted John Dory with vegetables

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Restaurant: L'Oasis

Chef: Stephane Raimbault

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.1/ 5 - 16 votes - 405,716 views
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Restaurant: L'Oasis

Chef: Stephane Raimbault

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.1/ 5 - 16 votes - 405,716 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
35
Cooking recipe Search Tags:
 Roasted John Dory with vegetables Roasted John John Dory Dory with with vegetables vegetables
Recommended wine with the dish:
Chassagne -Montrachet
Difficulty level:
Cooking recipe viewed:
405,716
Cooking Recipe Preparation time
  • Preparation time: 35 minutes
Cooking Recipe Ingredients
  • 4 John Dory, about 0.88 lbs. each
  • 8 small potatoes (Roseval)
  • 4 small artichokes
  • 4 small fennels
  • 2 dried tomatoes
  • 4 round tomatoes
  • 12 small cherry tomatoes
  • Olives
  • Violet garlic
  • Olive oil
  • Basil oil
  • Basil, thyme, rosemary, tarragon, parsley
  • Salt and pepper (mill)
  • Dried orange peel
  • Butter
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cut the potatoes in thin slices.
  2. Cover the bottom of an oven plate with these slices and add a dozen entire garlic cloves (unpeeled), some butter and olive oil. Put for some twenty minutes in the oven at 356 degrees F.
Tomato juice:
  1. Pour the olive oil in a cocotte.
  2. Add 4-5 crushed garlic cloves, roughly cut tarragon, fennel leafs and branches, and the round tomatoes, cut in half, facing towards the bottom of the cocotte.
  3. Cover with aluminum paper, close with the lid and put the cocotte in the oven.
  4. Put the small fennels into boiling, salted water.
  5. Then, add the violet artichokes. Once blanched, drain the vegetables and put them for 10 minutes in the oven in a dish with cherry tomatoes. Sprinkle with olive oil.
  6. Garnish the inside of the fish with parsley, thyme and tarragon. Lightly cover with basil oil. Season with salt and pepper. Sprinkle with the dried orange peel and rosemary powder. Put it for 10-12 minutes in the oven.
  7. Keep the cooking juice from the fish. Add the tomato juice and filter. Then, add the dried tomatoes, olives, basil oil and fresh basil leafs.
  8. Place the vegetables around the fish, cover with juice and serve hot.
Restaurant
Name:
L'Oasis
Phone:
+33 4 93 49 95 5
Website:
www.oasis-raimbault.com
Address:
Rue Jean-Honore Carle
City:
Mandelieu-La Napoule
Country:
Fr
Overview:
""Perfectly situated between Cannes and Saint-Raphael, in close distance to the port and castle from La Napoule, the restaurant ''L'Oasis'' deserves its name. The inside court is a fascinating symphony to tropical plants, a cascade refreshing the area. After obtaining 2 Michelin stars at Gerard Pangaud's in Paris, Stephane Raimbault spent 10 years in Japan, fascinating abroad with his special talents of the French cuisine and art de vivre. Returning to France, Stephane Raimbault came back to his roots. Together with his two brothers, he took over the prestigious 3-Michelin-star establishment from Louis Outhier, a student from Fernand Point. Just aside of their restaurant, you can purchase fresh bread, traditional fougasse and confectioneries, prepared by Francois Raimbault. ""
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