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.
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