Ingredients: 1lb John Dory Filets (alternate sole) 1tbsp Truffle Oil 6 to 8 stems of baby Bok Choy 1tbsp Butter 2 tbsp (Thai Spice) Red Curry Paste 1/2 tsp Fresh Ginger 2 tbsp Olive Oil 1/4 cup fish stock 3 lime leaves julienne (Kaffir) 1/2 cup Julienne Carrots 2oz Coconut Rum 1/4 cup Bean Sprouts 1/4 cup diced Tomato 1/4 cup diced Zucchini Flowering Thyme for Garnish

Methods:

1. Start off with a little bit of truffle oil and season the John Dory. It's very simply just pan-fried. At the same time in another pan begin cooking the baby bok choy in some butter. In another pan add the curry paste, fresh ginger, and fish stock. Bring up to temperature and add the carrots. Donít overcook.
2. Add the julienne lime leaves, this is to give it a nice and light lime flavor and to give it a little bit of kick add a little coconut flavored rum. This is carrot julienne. Add the sprouts at the last moment and just warm them up. Put pan in the oven at 350F to finish for about 5 minutes.
3. Finally, zucchini and tomato as a garnish for the plate. It is small diced. Place the John Dory on top of the tomato and zucchini. Add the baby bok choy, which should still be a little bit crisp and caramelized. Add the carrot curry sauce mixture over the fish. As a last little touch this is flowering thyme which will also give it a nice fresh aroma as well. And this is our finished Thai spiced John Dory.