A beautiful trawled John Dory, with firm, delicate flesh, an indecent amount of butter, and a playful balance of acidity between vinegar and lemon.

Serves 1

• 1 thick fillet of John Dory
• 1/8th of a celeriac bulb, about 140g
• 1/8th of a pineapple, about 80g
• 3 tablespoons crème fraîche
• 50g Normandy butter
• 1/2 teaspoon Chardonnay vinegar
• 1/4 of a lemon
• 1 sprig of fresh tarragon
• A pinch of salt

Preparation:

1. Slice the celeriac and pineapple into julienne strips.
2. Cook the celeriac first, as it needs slightly longer than the pineapple:
   • Sauté the celeriac for 6 minutes over medium-high heat in 10g of butter.
   • Add the pineapple and sauté for another 3 minutes over medium-high heat in an additional 10g of butter.
3. Combine both, then deglaze the pan with the Chardonnay vinegar. Keep warm.

Zest and juice the quarter lemon.

Melt 20g of butter with the crème fraîche.

Add the lemon zest and juice, gently stirring over very low heat to create a smooth sauce, similar to a beurre blanc.

Sear the fillet in a pan over medium heat with 10g of butter. For a crisp skin, start on high heat to caramelize, then reduce to medium.

Strip the tarragon leaves from the sprig and add them to the sauce just before serving.

serve hot