John Dory | Arroz negro | Fennel | Saffron

Hand blender

50 g butter

½ orange

grated zest and juice

½ lemon

grated zest and juice

½ lime

juice

25 g honey

1 g salt

50 g butter

35 g panko

¼ tsp ground turmeric

¼ tsp salt

¼ tsp fish seasoning mix

15 g puffed quinoa

½ lemon

grated zest only

¼ fennel

ice water

1 stalk celery

1 medium-sized shallot

1 clove of garlic

1 tbsp sunflower oil

1 bay leaf

4 black peppercorns

5 saffron threads

50 ml Noilly Prat

50 ml dry white wine

250 ml vegetable bouillon

20 g butter

salt

sugar

50 ml cream

2 tsp crème fraîche

400 ml vegetable bouillon

8 g squid ink

15 g olive oil

1 shallots

finely chopped

1 clove of garlic

finely chopped

140 g arroz bomba rice

4 cherry tomatoes

finely chopped

2 tsp ancho chilli powder

40 ml white wine

40 g cold butter

diced

30 g olive oil

pinch of salt

1 bay leaf

4 John Dory fillets at 120 g

skinless

fleur de sel

Melt the butter in a frying pan over a medium heat and brown it lightly. Add orange juice, lemon juice, lime juice and honey. Bring to the boil and simmer for 2–3 minutes, stirring constantly. Add orange and lemon zest, season with salt to taste and leave to cool.

Toast all the ingredients in a wide frying pan over a low to medium heat, stirring occasionally, until golden brown. Leave to cool.

Finely slice the fennel, such as with a mandoline, and place it immediately in ice water. For the orange marinade, bring the orange juice and all the ingredients up to and including the salt to the boil in a pan, reduce the heat and simmer until reduced by half. Remove the pan from the hob and allow the orange marinade to cool completely. Drain the fennel and pat dry. Place in a vacuum-sealing bag with the marinade, mix and vacuum-seal on the highest setting. Marinate in the refrigerator for at least 1–2 hours.

Roughly chop the fennel, celery, shallot and garlic. Heat sunflower oil in a frying pan. Add the vegetables and sauté over a medium heat. Add the peppercorns, saffron and bay leaf and sauté briefly. Add the Noilly Prat and white wine and allow to reduce slightly. Add the stock, bring to the boil and simmer gently for approx. 30 minutes. Purée with the hand blender and pass through a fine sieve. Add the cold butter and blend with the hand blender until a creamy consistency is achieved. Season with salt and a little sugar. Add the cream and crème fraîche shortly before serving.

Stir the vegetable stock together with squid ink and keep warm. Heat olive oil in a large frying pan. Sauté the shallots and garlic over a medium heat until translucent. Add the rice and sauté for 2–3 minutes, stirring, until it is translucent. Add tomato and ancho chilli powder. Add the white wine and let it reduce. Add the stock, add the bay leaf. Stir briefly, then simmer the rice over a medium heat for 16–18 minutes. Remove the pan from the hob. Add the butter and olive oil and mix carefully. Season with salt to taste.

Season the John Dory fillets with fleur de sel. Brush the top with the citrus glaze and cover with the spiced panko mixture. Place on a stainless steel tray lined with baking paper. Insert the food probe into a fillet at the thickest point. Preheat the cooking space to 150 °C with hot air with steaming. Place the John Dory fillets in the cooking space, connect the food probe to the cooking space, set the food probe temperature to 52 °C and cook until the food probe temperature is reached.

(Pre-)heat cooking space to 150 °C with Hot air + steaming

Preheating completed. Insert cookware.

(Pre-)heat cooking space to 150 °C with Hot air + steaming

Preheat plates. Spread the black rice in the middle of the plates and place the John Dory fillets on top. Spread saffron sauce around the rice, garnish with a little fennel salad.