John Dory, Scallops & Fennel Sauce
 
 
Author:
Ingredients
  • Sauce Base Fish Veloute
  • 4 onions, finely diced
  • 1 head garlic, crushed
  • 1 sprig thyme
  • 1 bay leaf
  • 100ml white wine
  • 100ml fish stock
  • 100ml cream
  • 1 vanilla pod
  • 15ml almond oil
  • 20ml lemon juice
  • 20ml white wine
  • Fennel Puree
  • 1 small onion, finely chopped
  • 1 bulb fennel, finely sliced
  • 20ml lemon juice
  • 50ml vegetable or chicken stock
  • 50ml cream
  • Olive Oil
  • Seafood
  • 1 John Dory
  • 6 Scallops
Instructions
  1. To make Sauce Base Fish Veloute:
  2. Combine onion, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by ⅔. Then add the fish stock and reduce again by ⅔. Next, pour in the cream, boil them pass through a fine sieve. Scrape out the seeds of half a vanilla pod and heat in a small saucepan. Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.
  3. Season with salt and pepper.
  4. To make fennel puree:
  5. Sweat the onions in olive oil without colouring for 5 minutes. Then add fennel and cool until tender (approx 5 minutes). Add chicken stock and reduce by ⅔. Pour in the cream and boil for 5 minutes. In a blender process the mix and pass through a chinois or a fine strainer.
  6. Season and mix in lemon juice.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/fennel-from-oberon/