JOHN DORY ‘FARCI’ WITH CHAMPAGNE AND CAVIAR SAUCE
Serves 2 Takes 2 hours
1 bunch large leaf English spinach, quickly blanched then placed in ice-cold water
2x 120g John Dory fillets, skinned
SCALLOP MOUSSE
100g scallops (fresh or frozen)
1.5g salt zest of 1 lemon
50ml pouring cream
CHAMPAGNE SAUCE
200ml Campbell’s Real Fish Stock
200ml Champagne (or white wine)
¼ white onion
1 black peppercorn
2 sprigs thyme
200ml pouring cream
1 tbsp Avruga caviar
1 tbsp chives, finely chopped
1 Make scallop mousse. Combine scallops, salt, zest and 25ml cream in a blender. Blend while slowly pouring in remaining cream until mixture is smooth and shiny. Pour into piping bag and refrigerate immediately.
Champagne sauce. Combine fish