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john dory on whipped cauliflower with blood orange grenobloise serves 4 cauliflower purée ½ head cauliflower, cut into florets 1 tablespoon butter 600ml milk 50g butter salt fish & grenobloise sauce 4 slices sourdough bread 50g butter 4x 180g portions John Dory fillets, skinned 3 tablespoons extra virgin olive oil 25g butter 2 blood oranges, peeled and cut into segments 1 ruby grapefruit, peeled and cut into segments 1 lemon, peeled and cut into segments 2–3 tablespoons capers 1 medium-sized bunch parsley, chopped To prepare each artichoke, snap off the stalk and cut off the bottom end (the choke) so that you remove most of the leaves. Now cut around the circumference of the choke, making it round and removing all of the green. Using a potato peeler, start to take off the rest of the green skin and shape the bottom into a dome. To stop any discoloration, keep dipping the artichoke you're working with in acidulated water (water with the juice of a lemon added), and make sure the others are covered in it. Before cooking, dry off the artichokes with a paper towel. In a large pan, seal the prepared artichokes in the first measure of olive oil, removing when they are golden. Brown the pancetta lardons in the same pan, and follow them with the finely diced shallots and carrot. Add the thyme, fennel seeds and bay leaf. Deglaze with white wine and reduce by half, then top up with the chicken stock. Reduce for approximately 7–8 minutes. Correct the seasoning of the cooking liquid, adding salt to your taste, before adding the artichokes. When you have added the chokes, cover with a round of baking paper and simmer until they are just turning tender (approximately 10 minutes). Remove from the heat and chill in their liquid. Once cool, remove the artichokes from the liquid and cut in half. Reheat and reduce the stock, adding the second measure of olive oil, and simmer until thick and syrupy. To serve, reheat the artichokes in this stock and finish with chopped parsley, a few microgreens and a squeeze of lemon juice. To prepare the purée, first blanch the cauliflower florets in boiling water for approximately 2 minutes. Drain, and place in a saucepan with 1 tablespoon of butter. Allow to sweat in the butter for 2–3 minutes before topping up with the milk. If necessary add water to make sure the cauliflower is well covered. Press a circle of baking paper down on the surface and simmer for approximately 10–15 minutes, or until the cauliflower is tender (cook it until it is very soft, otherwise it will not purée correctly). Strain the cauliflower, saving some of the cooking liquid. Purée in the blender with a little extra butter. Adjust the seasoning with salt to your taste, and keep the purée warm until required. To prepare the fish and sauce, first cut the sourdough bread into small pieces, about the same size as the capers. Cook in plenty of butter and strain in a colander. Pan-fry the John Dory in oil at first, colouring the fish on the presentation side. After 1 or 2 minutes, when you can see that the fish is half-cooked, add the butter and, as it foams, begin to baste the fish. When the Dory is just about cooked, turn it over, sear briefly and take it out. While the fish is resting, allow the butter to brown slightly and then add the citrus fruits and any juice and the capers. Add the parsley and finish with the croutons at the very last minute so that they stay crunchy. To serve, place 2 spoonfuls of the cauliflower purée on each plate. Follow with the John Dory, and spoon the grenobloise sauce over the top. HER MAGAZINE | December/January 2012| 71