John Dory with Lemongrass - Curry Foam, young Leek and Pearl Barley with Basil

Prep Time:
2 hours
Cook Time:
10 minutes
Ready Time:
130 min
Lemongrass – Curry foam:
  • 30 g Jaipur Curry
  • 30 g Anaburna Curry
  • 10 stalks lemongrass
  • 1 Granny Smith apple
  • 1 banana
  • 50 g pineapple
  • 30 g shallots
  • 100 ml white wine
  • 100 ml white port
  • 600 ml chicken stock
  • 400 ml cream
  • oil for sautéing
Pearl Barley with Basil:
  • 250 g pearl barley
  • 750 g chicken stock
  • 3 finely diced shallots
  • 50 g butter
  • 50 g parmesan
  • 3 tbsp basil pesto
  • 1 bunch basil
  • 1 Tl roasted pine nuts
  • 30 g parmesan
  • Hojiblanca olive oil
  • 1 very small clove of garlic
John Dory:
  • 1 pc John Dory 2/3 kg
  • oil and butter for frying
  • 1 sprig of thyme
Young Leek:
  • 25 leeks
  • thyme
  • olive oil
Lemongrass – Curry foam:
Peel the apple, pineapple, banana, shallots and cut them into large cubes.
Sauté the fruit together with the shallots and lemongrass, dust with curry and continue to sauté. Deglaze with the alcohol and reduce completely. Add the chicken stock and cream and simmer for 30 minutes at low heat.  Strain the sauce through a fine sieve and season with salt, pepper, sugar and lemon juice.

Pearl Barley with Basil:
Rinse the pearl barley shortly under cold water. Sauté the shallot brunoise in a bit of butter, add the pearl barley and slowly add the chicken stock until the pearl barley is done. At finish add a bit of parmesan and the basil pesto and season with salt and pepper.

John Dory:
Vacuum the John Dory with thyme and olive oil and cook in the fusionchef at 118.4 °F for approx.  10 minutes. Remove from the bag and fry with a bit of  butter and thyme. Season with salt.

Young Leek:
Cut the young leek into 5 cm pieces and blanch in salted water. Chill in ice water and lay out to dry. Vacuum with a bit of olive oil, thyme and salt and shortly cook in the fusionchef.

Arrangement and Garnish:
Place the pearl barley in the middle of the plate. Put the young leek and John Dory on top. Foam the lemongrass-curry sauce with a hand blender and pour it on the fish.

This recipe was generously provided by Karlheinz Hauser.

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