"This fantastic dish needs a wine with elegance and finesse to pair with the delicate John Dory and the diversity of vegetables, but with enough body to match the coconut and curry sauce." - Jocelyn Herland

 

Ingredients

600g John Dory
12 miniature carrots
1 head of broccoli
1 bunch radish
1 Granny Smith apple
1 Onion
1 piquillos pepper
100g fresh pineapple
½ fresh coconut
50g curry paste
1l chicken stock
Salt and pepper to taste
Olive oil


Method

  • Prepare the fish and fillet, and slice into 16 pieces.

  • Sweat the fish bones. Add the diced onion, half the Granny Smith cut into large pieces, half the coconut, grated and large pieces of pineapple. Add the curry paste and moisten with the chicken stock. Add a little salt and simmer for 45 minutes. Mix in a blender and pass through a fine sieve.

  • Wash and prepare the vegetables. Bring the broccoli, carrots and radishes to a boil separately until they are cooked al dente. Cut the coconut in slices and let dry. Cut the remainder of the Granny Smith into thin slices and steam the John Dory for 2 minutes.

  • Arrange the John Dory and vegetables in a bowl and spoon the sauce onto the side.

 

Chef Recommendations 

Wine match: Condrieu Cuvee de Breze from Domaine Cheze 2006.