Smoked John Dory and celery risotto

Smoked John Dory and celery risotto

David Gallienne
Difficulty level icon
Advanced
Completion time icon
35 minutes
6
Videos
Un Saint-Pierre aux délicates notes fumées, cuit à la perfection et servi avec un cèleri cuit comme un risotto et des champignons de paris en fines lamelles.
Smoked John Dory and celery risotto
Total completion time
Completion time
35 minutes
Cooking time
20 minutes
Rest period
Techniques taught
  • Coloring a dough
  • Peeling a celeriac
  • Making risotto
  • Sweating a vegetable
  • Cooking a vegetable
  • Cooking celery
  • Pan-frying
  • Pan-frying a fish
  • Smoking a fish
  • Filleting a fish
  • Chopping a shallot
  • Reducing a sauce
  • Peeling a shallot
  • Thickening with butter
  • Making a sauce
  • Making a beurre blanc
  • Cutting a vegetable
  • Making a brunoise
  • Pan-frying
  • Making vegetable shavings
  • The art of plating
  • Seasoning a finished dish
  • Decorating with sprouts
  • Dicing
  • Passing through a sieve
  • Deglazing
  • Slicing using a mandolin

Check out the first segment of this course for free

Step 1: Celery and shallot brunoise

David Gallienne
David Gallienne
Chef - 1 Michelin star and Top Chef grand winner
Chef - 1 Michelin star and Top Chef grand winner

Stage 2: Célerisotto

Step 3: Smoked beurre blanc sauce

Stage 4: Lifting the Saint-Pierre nets

Step 5: Cooking and smoking the Saint-Pierre

Step 6: Dressage

David GallienneDavid Gallienne

David Gallienne

Chef - 1 Michelin star and Top Chef grand winner
David Gallienne is a Michelin-starred chef and was born in Normandy. Since 2017, he has held the position of chef at the prestigious Jardin des Plumes in Giverny. Renowned for his brilliance and innovative spirit, he has breathed new life into the establishment by showcasing his creativity. In 2020, David Gallienne won the Top Chef competition, making him one of France's top chefs. Deeply attached to his native region, the chef distinguishes himself with a cuisine that draws its inspiration from the Normandy terroir, revisiting traditional flavors with a surprising twist. David Gallienne's signature products include a camembert emulsion, fish smoked with vine shoots and a shellfish tartar. These creations testify to his commitment to regional gastronomy and his ability to marry tradition with innovation.

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