Recipe Courtesy of Robin Wickens
Ingredients
- 2 whole john dory, 2 lbs. (900g) each, heads removed
- 4 fresh oysters, unopened
- 1 granny smith apple
- 1 green kohlrabi, plus leaf for garnish
- Kohlrabi apple and parsley juice
- Oyster cream
- Borage flowers and sheep’s sorrel (or parsley) to garnish
Instructions
Using shears remove all spines from the fish, season with salt and oil. On a mandoline slicer, slice the apple and kohlrabi into very thin slices (allow 3 slices each of apple and kohlrabi per serving). Blanch the slices for 5 seconds in boiling water then refresh in iced water. Drain well.
Set the EGG for direct cooking without the convEGGtor at 650°F/345°C with a cast iron grid, flat side up.
Cook the fish for 4 minutes per side, then remove to rest for 4 minutes. Place the oysters in their shells onto the grid. Cook for 5 minutes then shuck open, reserving the juice.
Put 6 large dots of Oyster Cream into each of 4 bowls. Place 2 slices each of kohlrabi and apple and the kohlrabi leaves. Carefully fillet the grilled fish and remove the skin. Divide the fish between the 4 bowls and top each with a grilled oyster. Add another slice of apple and kohlrabi on top of the fish, then pour in a little of the Kohlrabi, Apple and Parsley Juice. Garnish with herbs and flowers.
Serves 4
Kohlrabi, Apple and Parsley Juice Ingredients
- 1 green kohlrabi
- 2 granny smith apples
- 10 oz. (285 g) parsley
- 1 cup (240 ml) water
- Easythickâ„¢ or corn starch to thicken if preferred
- Salt to taste
Kohlrabi, Apple and Parsley Juice Instructions
Blanch parsley in boiling water then refresh in iced water. Blend parsley and the water until very green, strain through a cheesecloth. Juice the apple and kohlrabi. Mix ¼ cup parsley water and ½ cup kohlrabi/apple juice. Season with salt and thicken if desired.
Oyster Cream Ingredients
- 12 unopened oysters
- 2â…› cups (500 g) cream
- 2 tsp (6 g) agar or gelatin
Oyster Cream Instructions
Add the oysters and juice to the cream and warm for 15 minutes. Strain through a fine sieve pressing lightly on oysters. Remove the oysters and set aside – you should have about 2½ cups (600 g) cream mixture. Boil with agar or gelatin and allow to set in fridge; blend mixture until smooth and creamy.