John Dory with Yuzu Sabayon & Grilled Courgette

Chef Anthony Caillot’s beautifully light spring dish of John Dory – Saint-Pierre in French – is served with grilled courgettes and a silky yuzu sabayon, seasoned with Espelette pepper, garlic and herbs…

Serves 4

INGREDIENTS

• 1.2 kg John Dory, filleted and skinned
• 20 ml yuzu juice
• 4 medium courgettes
• 250 g butter
• 2 eggs
• 1 garlic clove
• 1 sprig thyme
• 1 bay leaf
• Espelette pepper, to taste
• Salt, to taste
• Olive oil, to taste

METHOD

1. Preheat the oven to 100°C/200°F/Gas ¼.
2. Season the John Dory fillets with salt, Espelette pepper and a little melted butter, then set aside.
3. To make the yuzu sabayon, melt the butter and keep warm.
4. Separate the eggs and place the yolks in a saucepan. Cook over a very low heat, whisking continuously and vigorously, until the yolks thicken.
5. Once the yolks have thickened, add the butter, then the salt and yuzu juice. Set aside.
6. Slice the courgettes into 2 cm rounds. Season with the crushed garlic clove, salt, Espelette pepper and a drizzle of olive oil.
7. Grill the courgette slices, then transfer to the oven for 5 minutes with the thyme and bay leaf.
8. Place the fish on a baking tray and cook in the oven at 100°C for 10 minutes, until just cooked through and tender.
9. Slice the John Dory and arrange on plates, layering with the grilled courgette rounds. Spoon over the yuzu sabayon.