John dory fillets 2
beetroot vac pak 1
port 1/2 glass
apple juice 500ml
white wine vinegar
castor sugar 50g
First make the Beetroot Puree;
boil the beets in the apple juice and port ,cut up the beets a bit , first for about ten mins. Then puree.
Next make Orange dressing;
Reduce the juice of 2 oranges to a 1/3 with the castor sugar. Let it cool then make a dressing mixing whisking the orange with a few splashes of white wine vinegar and olive oil.
Next make the Fennel salad;
Slice the fennel as thin as you can take out the root keep it in ice water to keep it crisp till you need it. Dice up 1/2 a cooked beetroot and segment 1 orange. Toss the fennel orange and beetroot together with some of the orange dressing.
Next cook the john dory;
Pan fry it in a little butter and oil with salt and pepper .
Spread the beetroot puree across the plate , place the john dory fillets on top, next place a little of the fennel salad on top of this and drizzle more orange dressing over everything.