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1 each Jhon Dory filet
4 ounces of butter
4 each Roma tomatoes
1 each olive poached baby artichoke
1 each lemon juice
1/2 cup of olive oil
1 teaspoon of Dijon Mustard
1 each sliced and baked potato

Butter roasted lemon rosemary Jhon Dory filet with toasted potatoes, oven dried tomato and olive oil poached baby artichoke


Sauteed in fry pan the Jhon Dory filet with melted butter, sliced lemon and rosemary, finish cooking in the preheat oven for 6 minutes. For the oven dried Roma tomato:
Cut in half the tomatoes place side by side on a half sheet pan cover with parchment paper, then seasoned with sea salt and fresh cracked black pepper, drizzled with olive oil and baked in the preheat oven at 300 degrees for 15 to 25 minutes, remove out of the oven and let it cool down to room temperature for serving.
In rectangular dinner plate place the John Dory filet on one side garnished with the sliced lemon and the rosemary on the top, with a light melted butter emulsion with lemon juice. On the other side of the plate arrange the baked sliced potatoes topped with one oven dried Roma tomatoes, and then the warm olive oil poached artichoke

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