Preparation of the Johb Dory
1. take off the gills and the bloody parts of the John
Dory; empty the fish but do not divide it;
2. melt a knob of butter in a hot pan; cook the John Dory basting
it often with butter;
3. put the bevel-edged lemons in the pan together with the leaves
in order to perfume the John Dory.
Preparation of the artichokes
1. Prepare the artichokes but do not cut the stalks; steam cook
them for 20/25 minutes in order to preserve their juice pendant
20-25 minutes together with the onion, the carrot, a bit of
thymus and a wisp of olive oil;
2. cut the artichokes in two; take away the hay;
3. put them in the pan together with the John Dory at the very
last minute, for them to be melted outside but with the inside
still slightly crunchy.
Preparation of the tomatoes
1. cut and drain the tomatoes, and keep their vegetation water
– dress them with a bit of salt to help them soak;
2. strain the tomatoes and press the pulp with the back of a
ladle;
3. cut the lemons in quarters; take the skin off.
Whip the vinaigrette adding a wisp of oil to the tomato water;
pour a bit of the lemon juice; perfume with thymus and salt;
slice the inner part of the lemons and the dressed tomatoes
and add them to the vinaigrette. Serve separately.
