Seared John Dory with Smoked Tomato
Broth, Aged Goat Cheese Risotto

By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

Smoked Tomato Broth Ingredients:
12 Sole Filets (John Dory)
1 Onion (chopped)
2 tbls. Olive Oil
3 Garlic Cloves (chopped)
2 Thyme Sprigs
1 Bay Leaf
5 Beefsteak Tomatoes

Marinated Tomatoes Ingredients:
White Wine
1 pint Yellow and Red Cherry Tomatoes (cut in half)
2 tbls. Olive Oil
Jalapeno Pepper (diced fine)
1/2 Red Onion (diced fine)

Goat Cheese Risotto Ingredients:
5 Cilantro Sprigs (chopped)
1/2 cup Arborio Rice
1 Garlic Clove (diced fine)
1 qt. Chicken Stock
1/2 cup Water
1 Thyme Sprigs
1/4 cup Balsamic Vinegar
1/4 medium Onion (fine chopped)
Salt and pepper
1 tbls. Olive Oil
2 tbls. Butter

Garnish Ingredients:
2 tbls. crumbled Goat Cheese (Puligny Baby basil St. Pierre)
6 slices Goat Cheese ( Puligny St.Pierre)

To Prepare the Marinated Tomatoes:
In a bowl combine all of the ingredients. Mix gently, careful not to crush the tomatoes. Marinate at room temperature until ready to use (at least 2 hours).

To Prepare the Smoked Tomato Broth
Smoke the tomatoes for 12 minutes. While the tomatoes are smoking, begin the broth by sweating the onion, garlic, thyme, and bay leaf in olive oil. Once the onions are translucent add white wine to cover. Reduce until dry. Add the smoked tomatoes, cover with water, and cook for 30 minutes (or until flavor is concentrated). Strain through a chinois. Season with salt and pepper.

To Prepare the Goat Cheese Risotto:
In a shallow pot cook the onion in the olive oil until translucent. Add the rice and the thyme; stir well to coat with the olive oil. Add some of the chicken stock and stir until the stock is absorbed into the rice. Repeat this process with the rest of the stock. Add the goat cheese and the butter. The rice will become creamy.

To Prepare the Fish:
Season the filets of fish on both sides with salt and pepper. In a very hot pan, add the olive oil, thyme, and garlic. Place the fish in the pan and sear the filets quickly on both sides until medium in temperature.

To Assemble the Plate:
In six of each large bowls divide the marinated tomatoes, adding some of the marinade to the plate. Divide the fish amongst the bowls. Garnish with the baby basil. Spoon the broth over the top of the fish. Divide the risotto between six smaller side bowls. Garnish the top of the risotto with a slice of goat cheese. Drizzle the top of the cheese with olive oil. Seasonal vegetables (like peas, ramps, and fiddlehead ferns, etc....) may be added to this dish.

Chef's Note:
If John Dory is not available, either Atlantic turbot or red snapper may be used instead.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

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