Grilled John Dory

Recipe Courtesy of Robin Wickens


  • 2 whole john dory, 2 lbs. (900g) each, heads removed
  • 4 fresh oysters, unopened
  • 1 granny smith apple
  • 1 green kohlrabi, plus leaf for garnish
  • Kohlrabi apple and parsley juice
  • Oyster cream
  • Borage flowers and sheep’s sorrel (or parsley) to garnish


Using shears remove all spines from the fish, season with salt and oil. On a mandoline slicer, slice the apple and kohlrabi into very thin slices (allow 3 slices each of apple and kohlrabi per serving). Blanch the slices for 5 seconds in boiling water then refresh in iced water. Drain well.

Set the EGG for direct cooking without the convEGGtor at 650°F/345°C with a cast iron grid, flat side up.

Cook the fish for 4 minutes per side, then remove to rest for 4 minutes. Place the oysters in their shells onto the grid. Cook for 5 minutes then shuck open, reserving the juice.

Put 6 large dots of Oyster Cream into each of 4 bowls. Place 2 slices each of kohlrabi and apple and the kohlrabi leaves. Carefully fillet the grilled fish and remove the skin. Divide the fish between the 4 bowls and top each with a grilled oyster. Add another slice of apple and kohlrabi on top of the fish, then pour in a little of the Kohlrabi, Apple and Parsley Juice. Garnish with herbs and flowers.

Serves 4

Kohlrabi, Apple and Parsley Juice Ingredients

  • 1 green kohlrabi
  • 2 granny smith apples
  • 10 oz. (285 g) parsley
  • 1 cup (240 ml) water
  • Easythick™ or corn starch to thicken if preferred
  • Salt to taste

Kohlrabi, Apple and Parsley Juice Instructions

Blanch parsley in boiling water then refresh in iced water. Blend parsley and the water until very green, strain through a cheesecloth. Juice the apple and kohlrabi. Mix ¼ cup parsley water and ½ cup kohlrabi/apple juice. Season with salt and thicken if desired.

Oyster Cream Ingredients

  • 12 unopened oysters
  • 2⅛ cups (500 g) cream
  • 2 tsp (6 g) agar or gelatin

Oyster Cream Instructions

Add the oysters and juice to the cream and warm for 15 minutes. Strain through a fine sieve pressing lightly on oysters. Remove the oysters and set aside – you should have about 2½ cups (600 g) cream mixture. Boil with agar or gelatin and allow to set in fridge; blend mixture until smooth and creamy.

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