Culinary Arts
1 min read

How to perfectly cook the best John Dory recipe with fennel and almond oil

Cédric Bourassin
Written by

Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we share one of his recipes published on the Gault & Millau website:


  • 2 1,5 kg pieces of John Dory fish 

Sauce Vierge

  • 100g Valais apricots
  • 60g celery branches
  • 40g candied orange with salt
  • 2 lemons with zest
  • 20g yuzu juice
  • 100g Xenia olive oil
  • 5g verbena
  • 5g chives
  • 10g dill
Fennel purée
  • 1kg fennel
  • 8g salt
  • 100g olive oil
  • Prune kernel oil

Mini fennels

  • 10 pieces of mini fennel
  • 50g olive oil
  • 10 verbena leaves
  • 5g salt
Garnishes and decoration
  • 20 pieces of fresh almonds
  • 30 leaves of verbena in tempura
  • dill
  • 100g dried apricot
  • 30g yuzu juice
Apricot yuzu coulis
  • 200g dried apricots
  • 300g water
  • 50g yuzu juice
  • 10g apricots

Aromatic oil

  • 1l olive oil
  • 20 verbena leaves
  • 1 zesty lemon

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  1. Cut the apricots into large cubes and put them in simmering water for 20 minutes.
  2. Blitz the cooked apricots in the blender with the other liquids until smooth.


  1. Trim the fennel, vacuum-pack with the seasoning, cook for one hour in a steam oven at 90°C.
  2. Drain, then mix with 1% almond oil until the mixture becomes a smooth purée.
  3. Strain through a sieve and set aside.
  1. Immerse the fish in an oil bath at 70°C for about 15 minutes.


  1. Vacuum-pack the fennel with the verbena, oil and seasoning.
  2. Cook at 90°C for 30 to 40 minutes.
  3. Cut in half, ensuring that it is straight and not leaning to one side. Grill the presentation side before serving.


  1. Cut the ingredients à la brunoise, blanch the celery, chop the herbs.
  2. Mix in small quantities before serving.


  1. Mix all the ingredients together.

Photo credit and content: Gault & Millau


Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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