Name: Auberge du Pommiers Saint-Pierre Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces John Dory fillets; 1 tsp Salt; 1 tsp Black pepper; 1 cup, diced Carrots; 1 cup, diced Zucchini; 1 cup, diced Bell pepper; 1 cup, chopped Asparagus; 2 tbs Olive oil; 4 cloves Black garlic cloves; 1 pinch Saffron threads; 2 cups Fish stock; 2 tbs Butter

HORS ROYALE MARTINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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Olives

John Dory, bouquetière de legumes, black garlic, saffron fumet

In a skillet, heat olive oil over medium heat and add diced carrots, zucchini, bell pepper, and chopped asparagus. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Season with salt and pepper. Remove from heat and set aside.

Prepare the Vegetables

In a saucepan, melt butter over low heat. Add black garlic cloves and sauté for 2 minutes until fragrant. Add fish stock and saffron. Simmer for 10 minutes to allow flavors to meld. Blend the mixture until smooth and return to heat to keep warm.

Prepare the Sauce

Season the John Dory fillets with salt and black pepper. In a clean skillet, heat olive oil over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until golden brown and cooked through.

Cook the John Dory

On each plate, place a portion of the sautéed vegetables. Top with a John Dory fillet and drizzle with the black garlic saffron sauce. Serve immediately.

Serve the Dish

John Dory fillets

Salt

Black pepper

Carrots

Zucchini

Bell pepper

Asparagus

Olive oil

Black garlic cloves

Saffron threads

Fish stock

Butter

Saint-Pierre

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

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Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

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Duck Confit

Make Saint-Pierre Recipe in just 40m. John Dory, bouquetière de legumes, black garlic, saffron fumet

Saint-pierre Recipe

Ingredients

Fish

Vegetables

Sauce

Method

Preparation

Prepare the Vegetables

Prepare the Sauce

Cooking the Fish

Cook the John Dory

Plating

Serve the Dish

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