Roasted John Dory Fillet with Jerusalem Artichoke Puree

The Champagne Cépages d’Antan from the Aspasie estate, crafted from three rare grape varieties, pairs beautifully with delicate dishes. One such perfect pairing is the roasted John Dory fillet, accompanied by a Jerusalem artichoke puree with hazelnut oil. This combination enhances the aromatic complexity of the champagne while highlighting the dish’s finesse. Discover how to prepare this recipe and elevate your tasting experience with this exceptional champagne.

Ingredients (Serves 4)

For the John Dory:

• 4 John Dory fillets (about 150-200g each)
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper
• 1 sprig of fresh thyme
• 1 lemon (for the juice)

For the Jerusalem Artichoke Puree:

• 600g Jerusalem artichokes
• 200g potatoes
• 50g butter
• 100ml crème fraîche
• 2 tablespoons of hazelnut oil
• Salt and pepper

For Garnishing:

• Crushed hazelnuts (optional, for added crunch)
• A few sprigs of fresh chives, finely chopped

Preparation

1. Preparing the Jerusalem Artichoke Purée:

• Peeling and Chopping: Peel the Jerusalem artichokes and potatoes, then cut them into evenly sized pieces to ensure even cooking.
• Cooking: Place the pieces in a large pot of cold salted water. Bring to a boil and cook over medium heat for about 20 minutes, or until tender when pierced with a fork.
• Mashing: Drain the cooked vegetables well, then return them to the pot. Add the butter and mash with a potato masher or blend to achieve a smooth, creamy texture.
• Finishing the Purée: Stir in the crème fraîche for added creaminess, then add the hazelnut oil, which imparts a subtly toasted, rich flavor to the purée. Season with salt and pepper to taste, then keep the purée warm.

2. Cooking the John Dory:

• Preparing the Fillets: Preheat your oven to 180°C (350°F). Pat the John Dory fillets dry with paper towels for better cooking. Season both sides with salt, pepper, and a squeeze of lemon juice to enhance their flavor.
• Pan-Searing: Heat the olive oil in a non-stick pan over medium heat. When the oil is hot, place the John Dory fillets skin-side down. Cook without moving them for 3 to 4 minutes until the skin is golden and crispy.
• Oven-Baking: Carefully flip the fillets, add the sprig of thyme to the pan to infuse the fish with its aroma, then transfer the pan to the preheated oven. Bake for an additional 5 to 7 minutes until the fish is just cooked through and flakes easily with a fork.

3. Plating:

• On the Plate: Place a John Dory fillet in the center of each plate, skin-side up to showcase its beautiful golden texture.
• Adding the Purée: Next to the fish, add a generous quenelle of Jerusalem artichoke purée. Use two spoons to form an elegant quenelle shape.
• Garnishing: For a touch of crunch, sprinkle crushed hazelnuts over the purée. Finish with a few sprigs of finely chopped chives to add a note of freshness and color.

Tasting Tips

To enhance this refined dish, serve it with Champagne Cépages d’Antan from the Aspasie estate. This champagne should be served at an ideal temperature of 10°C in a slender, tulip-shaped glass, allowing the aromas to fully express themselves. The chalky minerality, lemony freshness, and herbal aromas of this champagne perfectly complement the smoothness of the Jerusalem artichoke purée and the delicate John Dory. This pairing reveals the champagne’s precision and character, which evolves on the palate with rare elegance, creating a harmonious and unforgettable tasting experience.