Difficulty:[usr 3 ]
Drain and trim the fish, rinse it under cold water and arrange it in an ovenproof dish with 1/2 chopped shallot, 1 knob of butter and the white wine. Cook over low heat in the oven at th.5 (170°C) for about 20 minutes. Drain the fish reserve. Filter the cooking juice and reduce until you obtain the value of a glass of liquid.
While the fish is cooking, put 1 knob of butter in a small sauté pan with the rest of the chopped shallot and the mignonette. Leave to brown gently and deglaze with cognac, reduce to dryness and moisten with the cream, let simmer, until the whole "rolls", that is to say, has a ripple on its surface. Book.
Sabayon:In a saucepan, put the egg yolks with 2 tablespoons of water. Place over very low heat. Using a whisk, start to emulsify the mixture then, without stopping whisking, incorporate the reserved juice. Add lemon juice.
Raise the John Dory fillets, remove the skins and arrange on 2 plates.
Add the reserved reduction to the sabayon, salt and pepper, the mixture should be sparkling.
Warm the plates for 1 minute and cover with the sabayon sauce. Garnish with chopped chives.
My advice: You can replace John Dory with sea bass or sea bream, which in the latter case will have the advantage of considerably reducing the cost price.
Joëlle's point of view: I had some difficulty assembling the sabayon, it needs gentle and constant heat. My sabayon having "sliced" (dissociation of the elements), on the advice of the chef, I added a spoonful of cream and I vigorously rewhipped the whole which regained consistency. But if you want a light sabayon, it is better to avoid this kind of mishap and, for more safety, put your saucepan in a bain-marie, for example.
