Napa cabbage wrapped john dory with foie gras and mushrooms in tomatocrab broth

Soft, tender and flaky, John Dory is a match made in heaven with the crispness of Napa cabbage and sweetness of tomato-crab broth.

Serves 2 Prep time 15 minutes
Cook time 45 minutes

3 foie gras slices, 2cm thickness
8 shitake mushrooms, sliced
4 fresh oyster mushrooms
1 John Dory fillet, halved
pinch salt and pepper
4 Napa cabbage leaves, blanched

Seafood broth
1kg flower crabs
100g carrots
50g celery
50g onions
10g mixed fresh herbs
100g white radish
pinch salt
1 tbsp black peppercorns
1 litre water

Tomato crabmeat
1 tsp white onions, diced
3 tbsp ripened Roma tomatoes, cubed
¼ cup fresh crabmeat
¼ cup double cream
2 tsp unsalted butter
2 tsp chopped chives

• Heat up a non-stick pan till it is hot. Quick-sear the foie gras till brown on both sides. Lightly fry the shiitake and oyster mushrooms for 1 minute. Place one half of the dory fillet onto a platter. Top with mushrooms and foie gras. Season and wrap the ingredients with Napa
cabbages. Steam the fillet in a steamer or steam oven for about 10 minutes.
• To make seafood broth, add all the ingredients in a pot of water. Simmer for 30-45 minutes. Set aside.
• Heat up another pot with oil. Fry the onions till soft. Add all tomatoes and crabmeat as well as the seafood broth. Simmer for 5 minutes. Then, add in double cream and whisk in the butter. Remove pot from the stove. Add chives.
• Serve steamed fillet in the tomato-crab broth.

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