Alain Ducasse Recipe / Hg2 MUST-EAT

We’re big foodies here at Hg2, which is why when we interviewed Alain Ducasse we asked him to dig out a recipe for us. Admittedly, we don’t make it quite the same as the man himself at The Dorchester, but maybe you’ll have more luck?
Check out Alain Ducasse’s London here

John Dory ‘Goujonnettes’, Coconut and Curry Sauce
Serves 4

Ingredients
600g john dory
12 mini carrots
1 head of broccoli
Half bunch of radish
1 granny smith
1 onion
1 pc piquillos pepper
100g pineapple
Half fresh coconut
50g curry paste
Chicken stock Salt
Pepper
Olive oil

Preparation of the fish
Prepare the fish and fillet, slice in 16 pieces
Sweat the fish bones
Add the diced onion, half of granny smith cut in large pieces, half of grated coconut and large pieces of pineapple
Add the curry paste
Moisten with 1 litre of chicken stock
Add a little salt
Simmer for half an hour
Mix in a blender and pass through the chinois
Wash and prepare the vegetables
Bring the broccoli, carrots and radish to a boil separately until they are cooked al dente
Cut the coconut in slices and let dry
Cut half of the granny smith in thin slices
Steam the John Dory for 2 minutes

Plating
Display the John Dory and vegetables nicely in a bowl, with sauce on the side.

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Hg2 | A Hedonist's Guide is a luxury city guide series coveted by travellers who value both style and substance when it comes to soaking up a city. Irreverent, inspired, and, above all, intelligent.

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