Name: John Dory, Braised Lambs’ Tongues and Red Wine Emulsion
Yield: Serves 4
Ingredients: 150 ml/5 floz/⅔ cup chicken stock; 250 ml/9 floz/1 cup chicken stock; 1 tsp grated stem ginger; 125 ml/4/½ floz/½ cup lamb jus; 250 g/9 oz lambs’ tongues; 1.5 kg/3 lb6 oz mirepiox; 1 kg/21 lb 4 oz John Dory or flounder, cut into 2 fillets; 200 ml/7 floz/scant 1 cup semi-skimmed milk; ½ apple, chopped; 250 g/9 oz mirepoix; 50 ml/2 floz/¼ cup cream; 8 braised shallots; corn oil, for frying; 50 ml/2 floz/¼ cup corn oil; 250 g/9 oz picked and washed spinach; 150 ml/5 floz/⅔ cup rice wine vinegar; 50 g/2 oz/½ stick butter; 50 g/2 oz smoked bacon; salt and pepper; 1 bunch watercress; 1 clove garlic; 1 clove garlic, halved; 2 star anise; 100 g/3½ oz wild mushrooms; 400 ml/14 floz/1¾ cups red wine; 60 g/2 oz/¼ cup sea salt; 150 ml/5 floz/⅔ cup red wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

This dish combines two diverse flavours: slightly sweet and rich lambs’ tongues with the subtly earthy sea taste of John Dory. The pairing is enhanced by peppery watercress and sweet onions, so there are many different flavours on the plate, all working together to deliver an exciting taste experience. If you are not keen on lambs’ tongues, or are unable to source them, a suitable alternative would be braised rib meat or oxtail.