Preheat an oven to <temperature>160<unit>ºC</unit></temperature>

Remove the fillet of <quantity>1</quantity> john dory fish by cutting along the spine, starting near the head and working your way to the tail

Remove and reserve the roe sack

Remove the second fillet like the first. Transfer the body to a roasting pan and roast for 20m, until deep golden brown

In a small container, dissolve <quantity>2½<unit>tbsp</unit></quantity> of flaky salt in <quantity>250<unit>ml</unit></quantity> of cold water

Cut the roe sack and scrape out the roe. Put it into the salted water and let it brine for 35m until salty

Cut <quantity>1</quantity> onion in half

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a pot over medium heat. Add the onion, cut side down, and <quantity>3</quantity> garlic cloves. Cook until golden brown

Add the roasted fish body

Cover with <quantity>1<unit>l</unit></quantity> of water and simmer for 20m to create a fish stock. Strain and reserve

Remove the crust and cube <quantity>500<unit>g</unit></quantity> of sourdough bread

Finely dice <quantity>3</quantity> garlic cloves

Trim, peel and dice <quantity>1</quantity> shallot into small pieces

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a saucepan over low heat. Sweat the garlic and shallot with <quantity>1</quantity> bay leaf until translucent

Add the cubed sourdough bread

Add <quantity>¾<unit>cup</unit></quantity> of the fish stock and cook the bread, stirring constantly until the bread forms a paste

Add salt and black pepper to taste

Add chili oil to taste and the juice of <quantity>¼</quantity> lime. The açorda is ready

Cut the fish into small pieces. Remove the skin by pulling a piece of it while sliding a knife between the skin and the flesh

Combine <quantity>50<unit>g</unit></quantity> of all-purpose flour with <quantity>50<unit>g</unit></quantity> of cornstarch in a bowl. Add <quantity>5<unit>g</unit></quantity> of egg yolk

Add <quantity>150<unit>g</unit></quantity> of cold water and whisk to form the tempura batter

Dredge the fish fillets in a tray with <quantity>50<unit>g</unit></quantity> of all-purpose flour

Dip the fillets in a tray with the tempura batter

Heat half of a small pot with vegetable oil to <temperature>160<unit>ºC</unit></temperature> and fry the fish fillets until golden brown. Drain, cut the fillets in half and season with salt to taste

Strain the roe

Plate a portion of the açorda and garnish with chopped coriander leaf to taste

Add a spoonful of the roe and top with the fried John Dory

Finish with <quantity>1<unit>tbsp</unit></quantity> of olive oil and the juice of <quantity>¼</quantity> lime

The John Dory tempura with açorda & roe is ready. Enjoy!