John Dory recipe

[dreamer75]

I had this fish ages ago while travelling in NZ and loved it. Just had some delivered and not sure what to do with it !!

Any suggestions?

PS it's fillets, rather than a whole fish

Edited by dreamer75 on Tuesday 30th June 17:17

[jimothy]

Its nasty, horrible fish. The worst there is. Pack it up in ice and send it to me and I'll dispose of it for you..

Had it at Benares in a light curry sauce on crushed potatoes. Absolutely divine.

[taldo]

dont prat about with it, coat it in seasoned flour, pan fry in olive oil and a knob of butter, sling in the oven for a moment, plate up some jersey royals (think youll just catch the end of the season) maybe some nice french beans and make a nice beurre blanc to moisten the whole affair, simples.

[Mobile Chicane]

taldo said:

dont prat about with it, coat it in seasoned flour, pan fry in olive oil and a knob of butter, sling in the oven for a moment, plate up some jersey royals (think youll just catch the end of the season) maybe some nice french beans and make a nice beurre blanc to moisten the whole affair, simples.

I concur. The less fiddling about with fish, the better (imho). I might forgo the beurre blanc for a squeeze of lemon over, but that's just me.

[dreamer75]

Thanks guys, I also found a recipe using a mustard vinaigrette on grilled fish - what do you reckon to that?

[Lefty Guns]

I would keep it really simple too, panfry with some butter, add some lemon juice. Serve with couscous or new potatoes (and more butter).

[dreamer75]

Do you need to coat it in flour before you panfry or is that an option?

Sounds yummy already !

[Melman Giraffe]

Mobile Chicane said:

taldo said:

dont prat about with it, coat it in seasoned flour, pan fry in olive oil and a knob of butter, sling in the oven for a moment, plate up some jersey royals (think youll just catch the end of the season) maybe some nice french beans and make a nice beurre blanc to moisten the whole affair, simples.

I concur. The less fiddling about with fish, the better (imho). I might forgo the beurre blanc for a squeeze of lemon over, but that's just me.

+1

[dreamer75]

BTW how long would you pop it in the oven for after you've pan fried it in flour?

[Lefty Guns]

Not long at all, a couple of minutes at very most. check it to make sure it's not drying out.

i'd be tempted not to bother and just fry it a bit more slowly. i cook trout like this (or wrapped in tinfoil in t'oven with butter and lime)

[taldo]

dreamer75 said:

BTW how long would you pop it in the oven for after you've pan fried it in flour?

the flour is optional but does help it develop a nice crisp coating, this is how i cook it at the restaurant, put it in the oven for but a moment once uve got some colour on it in the pan, fry it flesh side first, turn then in the oven.

ps that mustard vinagrette also would be a nice idea, in this nice weather.

ETA, put it in the oven for just long enough to drain your spuds etc and plate up. should be ever so slightly undercooked when it comes out, by the time it reaches your table itll be perfect, but obviously this depends on the thickness of the fillet, leave the skin on, this will help hold the fish together, if you dont flour it make sure you season it well, with some decent salt and fresh ground pepper.

Edited by taldo on Wednesday 1st July 17:00

[taldo]

ps, let us know how u get on!

[Wadeski]

as well as the standard bake or pan fry with butter, lemon, herbs I quite often do this:

steam the fish with shredded spring onions, red chillies, and, garlic stems and ginger.

seperately, get some peanut oil smoking hot in a pan.

transfer the fish and the garnishes to a serving dish and drizzle the sizzling oil over the top - it should crisp the fish and the chillies up nicely, but keeping the flesh inside moist and steamed.

dramatic, too!

Edited by Wadeski on Wednesday 1st July 17:19

[dreamer75]

To be fair the mustard vinaigrette was for the leeks it served with it, but it sounded nice and fresh for the fish - now I'm torn though !

I remember it being delicious fish (this was 9 years ago when I had it) so don't want to overpower it, but equally I don't want a bland dish.....

I will defer to you experts though - liking the idea of quickly colouring the fish then pop in the oven for a minute or two....

[dreamer75]

YUM it was very nice thank you guys!

I coated the fillets lightly in flour, then pan fried them for about 4 minutes (olive oil and a little butter). Served with steamed jersey royals for Chris, and cous cous for me, and some steamed broccoli which was in the fridge. I did make the mustard vinaigrette but just on the veggies/potatoes. The fish was delicious

I made a couple of mistakes though - pan wasn't hot enough initially (should have done an initial sealing I think then turned the heat down), and the cous cous I had was flavoured which was too strong.

But it was delicious !

[Melman Giraffe]

dreamer75 said:

YUM it was very nice thank you guys!

I coated the fillets lightly in flour, then pan fried them for about 4 minutes (olive oil and a little butter). Served with steamed jersey royals for Chris, and cous cous for me, and some steamed broccoli which was in the fridge. I did make the mustard vinaigrette but just on the veggies/potatoes. The fish was delicious

I made a couple of mistakes though - pan wasn't hot enough initially (should have done an initial sealing I think then turned the heat down), and the cous cous I had was flavoured which was too strong.

But it was delicious !

That sounds very good

[taldo]

dreamer75 said:

YUM it was very nice thank you guys!

I coated the fillets lightly in flour, then pan fried them for about 4 minutes (olive oil and a little butter). Served with steamed jersey royals for Chris, and cous cous for me, and some steamed broccoli which was in the fridge. I did make the mustard vinaigrette but just on the veggies/potatoes. The fish was delicious

I made a couple of mistakes though - pan wasn't hot enough initially (should have done an initial sealing I think then turned the heat down), and the cous cous I had was flavoured which was too strong.

But it was delicious !

well done, glad you enjoyed it, no you know how to do it next time!