Fillet of John Dory with black rice, langoustine claws, sweetcorn and tarragon

An elegant dish of fried fish, a crispy langoustine beignet and black rice, served with a rich sauce.

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For the sauce

For the shallot purée

For the black rice

For the langoustine claw beignet

To serve

  • 20g/¾oz unsalted butter
  • 125g/4½oz cooked langoustine claw meat, chopped (alternatively use cooked white crab meat)
  • 1 tbsp chopped tarragon
  • 1litre/1¾ pint vegetable oil, for deep frying
  • 2 lemon wedges
  • 230ml/8fl oz black rice cooking liquor (reserved from above)
  • salt and freshly ground black pepper
  • 3g lecithin powder

For the John Dory

  • 4 x 550g/1lb 4oz John Dory fish, filleted and cut into 8 110g/4oz portions (ask your fishmonger to do this and give you the heads)
  • 4 tbsp grapeseed oil
  • salt and freshly ground black pepper
  • 40g/1½oz butter