John Dory Fillets And Langoustines
|Fennel bulbs||1 1⁄2 Ounce (6 pieces, small size young, weighing 1/4 pound each)|
|Olive oil||2 Tablespoon|
|Coriander seeds||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Saffron threads||1 Teaspoon|
|Unsalted butter||2 Tablespoon|
|John dory fillets||3 Pound (6 fillets, 1/2 pound each)|
|Langoustine tails||12 Small, peeled, trimmed|
|Flat leaf parsley sprigs||4|
|Cilantro leaves||1 Tablespoon|
1) Preheat the oven to 350° F.
2) Halve the fennel bulb lengthwise. In a large baking dish, arrange the fennel slices in a single layer.
3) Drizzle olive oil and lemon juice over the fennel seeds. Sprinkle with coriander seeds on top. Season with salt and pepper.
4) Loosely cover the baking dish and bake the fennel for about 40 minutes or until they soften.
5) Add in the saffron and carefully mix in with the baked fennel. Remove the fennel on to a bowl and keep warm. Save the cooking liquid for later use.
6) Season the fish with salt and pepper. In a saute pan, melt butter and sear the fillets for about 2 minutes per side. Place the fish fillets on a warm serving plate covered with a foil.
7) On a pan, place the langoustine tails and cook for about 2 minutes on medium-high heat. When the tails turn pink add them to the serving plate and cover with the foil again.
8) In a saute pan, add 1 cup of the liquid reserved from cooking the fish. If needed, add water.
9) Boil the liquid till it reduces by half. Whisk the mixture constantly.
10) Unwrap the foil from the serving plate.
11) Drizzle a little amount of sauce over the fish and langoustine.
12) Garnish with parsley and cilantro leaves.
13) Serve the John Dory Fillets And Langoustines with the fennel leaves on the side.