John Dory fish, veiled with poutargue in oursinade by Jean-Louis Nomicos

Serves 4

• 4 x 130g John Dory fish fillets
• 15 g poutargue
• 8 sea urchins
• 200 g fregola sarda
• 1 small spring onion
• The zest of a bergamot
• Half a preserved lemon in puree
• 2 stems lemon basil
• 25 cl liquid cream
• 50 cl fish broth flavoured with dry fennel

Instructions

Open the sea urchins, remove the gonads, filter the juice. Heat the juice in a saucepan with the liquid cream and bergamot zest. Add pepper and emulsify with a hand-held blender. Set aside at room temperature.
Chop the onion and sweat it in olive oil. Add the fregola and cook like a risotto, wetting frequently with broth.
Once the fregola is cooked, blend in the preserved lemon puree and add a drizzle of lemon olive oil.
Season the John Dory fillets with olive oil, salt and pepper. Bake at 165 degrees, until pearly. Once out of the oven, cover the fish with poutargue.
Place the fregola at the bottom of the plates. Top with a John Dory fillet . Arrange the sea urchin gonads around the fish . Sauce with the emulsion and finish up with the basil leaves.