{"id":30769,"date":"2020-12-16T17:26:24","date_gmt":"2020-12-16T16:26:24","guid":{"rendered":"https:\/\/www.luxury-estate-magazine.com\/?p=30769"},"modified":"2024-03-14T16:51:30","modified_gmt":"2024-03-14T15:51:30","slug":"john-dory-fish-veiled-with-poutargue-in-oursinade-by-jean-louis-nomicos","status":"publish","type":"post","link":"https:\/\/www.luxury-estate-magazine.com\/en\/john-dory-fish-veiled-with-poutargue-in-oursinade-by-jean-louis-nomicos\/","title":{"rendered":"John Dory fish, veiled with poutargue in oursinade by Jean-Louis Nomicos"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2020\/12\/RECETTE_NOMICOS-01.jpg\"><\/p>\n<h6>Serves 4<\/h6>\n<ul>\n<li>4 x 130g John Dory fish fillets<\/li>\n<li>15 g poutargue<\/li>\n<li>8 sea urchins<\/li>\n<li>200 g fregola sarda<\/li>\n<li>1 small spring onion<\/li>\n<li>The zest of a bergamot<\/li>\n<li>Half a preserved lemon in puree<\/li>\n<li>2 stems lemon basil<\/li>\n<li>25 cl liquid cream<\/li>\n<li>50 cl fish broth flavoured with dry fennel<\/li>\n<\/ul>\n<h6>Instructions<\/h6>\n<p>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.<br \/>\nChop the onion and sweat it in olive oil. Add the fregola and cook like a risotto, wetting frequently with broth.<br \/>\nOnce the fregola is cooked, blend in the preserved lemon puree and add a drizzle of lemon olive oil.<br \/>\nSeason 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.<br \/>\nPlace 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.<img decoding=\"async\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2020\/12\/RECETTE_NOMICOS-02.jpg\"><\/p>\n<div class=\"adresse\">\n<h3>Restaurant Nomicos<\/h3>\n<p><a href=\"http:\/\/www.nomicos.fr\">www.nomicos.fr<\/a><\/p>\n<p>16 avenue Bugeaud, 75016 Paris<br \/> Parking : Place Victor Hugo<br \/> Service Voiturier<br \/> +33 (0)1 56 28 16 16<br \/> reservation@nomicos.fr<\/p>\n<\/div>\n<div class=\"adresse\">\n<h3>Restaurant Nomicos<\/h3>\n<p><a href=\"http:\/\/www.nomicos.fr\">www.nomicos.fr<\/a><\/p>\n<p>16 avenue Bugeaud, 75016 Paris<br \/> Parking : Place Victor Hugo<br \/> Service Voiturier<br \/> +33 (0)1 56 28 16 16<br \/> reservation@nomicos.fr<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;<\/p>\n","protected":false},"author":3,"featured_media":30652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"coauthors":[15],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>John Dory fish, veiled with poutargue in oursinade by Jean-Louis Nomicos<\/title>\n<meta name=\"description\" content=\"Discover the recipe for John Dory fish, veiled with poutargue in sea urchinade by Jean-Louis Nomicos\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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