Schubert Wines  - John Dory with Fresh Soybeans, Scallion and Radish Salad and Soy-Temple Orange Glaze inspired by Thomas Keller

Ingredients for 4 perople
3 tablespoons finely julienned scallion
3 tablespoons finely julienned sweet bunch carrot
3 tablespoons finely julienned radish
1 tablespoon chopped chives
Lemon oil
2 cups fresh orange juice
2 tablespoons cold unsalted butter, cut into 4 pieces
1/4 teaspoon soy sauce
1 part carrots sliced lenghtwise
1 part turnips sliced lenghtwise
1/2 part leek greens (dark green part)
1/4 shelled fresh soybeans, blanched, chilled in ice water and drained
1 tablespoon tomato diamonds
2 tablespoons Brunoise
3 tablespoons Beurre Monté
Canola oil
Six 3 1/2 pieces john dory fillet, skin on
Kosher salt and freshly ground white pepper
                        14 Tribianco
1 hour before serving, place the julienned scallion, carrot and radish in a bowl of ice water.
Pour the orange juice in a small saucepan and reduce to a thick glaze and set it aside.
BRUNOISE for soybeans
Cut all the vegetables into julienne strips and then cut across to have 1/16-inch dice. Blanch separately all the vegetables into salted boiled water. Once the vegetables are cooked, chill them into ice water and then drain. When all the vegetables are ready, mix them together in a covered bowl and refrigerate.  
Peel and cut into 1/4 a tomato. Place skin side down, cut away the interior and trim the ribs to create an even sheet. Turn pieces over and cut into 1/4-inch strips. Cut strips on the diagonal into diamond shapes.
A bit of water (one tablespoon every pound of butter) helps the emulsion process. Bring the water to boil in a saucepan. Reduce the heat to low and begin whisking the chunks of butter into the water, bit by bit, to emulsify. Once you have established the emulsion, you can continue to add pieces of butter until you have the quantity you need. Keep it warm until you use it.
Combine the soybeans with tomato diamonds, brunoise and beurre monté in a pan and heat over low heat and keep warm.
Heat the orange gaze to a simmer and whisk in the butter piece by piece. Add the soy sauce and keep the glaze warm.
warm a large skillet with some oil. Season the fish with salt and white pepper. Add the John Dory fillets skin side diown and cook for 2 - 2 1/2 minutes, occassionally pressing down on the pieces. Flip the fillets and briefly cook the other side, then remove from the pan. 
Place 2 - 3 teaspoons of the orange glaze in the center of each plate. Place about 1 tablespoon of the soybean mixture in the center of the glaze, allowing it to spread into the glaze. Place the John Dory skin side up over the beans. Gently place a small pile of the crisp salad on one end of each John Dory fillet and serve.
John Dory big