RECIPES

epicure

RATINGS

TYPE OF MEAL

Mains

DIFFICULTY

Intermediate

SPEED

Moderate

Napa cabbage wrapped john dory with foie gras and mushrooms in tomatocrab broth

Soft, tender and flaky, John Dory is a match made in heaven with the crispness of Napa cabbage and sweetness of tomato-crab broth.

Serves 2 Prep time 15 minutes
Cook time 45 minutes

3 foie gras slices, 2cm thickness
8 shitake mushrooms, sliced
4 fresh oyster mushrooms
1 John Dory fillet, halved
pinch salt and pepper
4 Napa cabbage leaves, blanched

Seafood broth
1kg flower crabs
100g carrots
50g celery
50g onions
10g mixed fresh herbs
100g white radish
pinch salt
1 tbsp black peppercorns
1 litre water

Tomato crabmeat
1 tsp white onions, diced
3 tbsp ripened Roma tomatoes, cubed
¼ cup fresh crabmeat
¼ cup double cream
2 tsp unsalted butter
2 tsp chopped chives

• Heat up a non-stick pan till it is hot. Quick-sear the foie gras till brown on both sides. Lightly fry the shiitake and oyster mushrooms for 1 minute. Place one half of the dory fillet onto a platter. Top with mushrooms and foie gras. Season and wrap the ingredients with Napa
cabbages. Steam the fillet in a steamer or steam oven for about 10 minutes.
• To make seafood broth, add all the ingredients in a pot of water. Simmer for 30-45 minutes. Set aside.
• Heat up another pot with oil. Fry the onions till soft. Add all tomatoes and crabmeat as well as the seafood broth. Simmer for 5 minutes. Then, add in double cream and whisk in the butter. Remove pot from the stove. Add chives.
• Serve steamed fillet in the tomato-crab broth.

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