Recipies with john dory
|Herb-Crusted John Dory with Grainy Mustard Sauce||Easy||157.4||Saveurs du Monde|
|John Dory||Easy||61||Saveurs du Monde|
|John Dory Tartar and Oysters in March Beer Aspic||Easy||106.2||Saveurs du Monde|
|Mediterranean John Dory with Rosemary and Caramelized Tomatoes||Average||133.1||Saveurs du Monde|
|Poached John Dory with Lemon Dill Mayonnaise||Easy||723.7||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Sold mainly as fillets but can be purchased whole. To buy whole look for lustrous, bright skin, bulging eyes, firm flesh and a pleasant sea smell. Fillets should also be lustrous with no brown markings, a pleasant sea smell and not oozing water. John Dory is a high priced finfish.
Gill and gut fish. Wrap whole fish or fillets in plastic wrap or put in an airtight container. Keeps 2-3 days in the refrigerator or up to 6 months in the freezer providing your freezer operates at -18°C.
Because the recovery rate of fillets from whole fish is only 30% the cost of purchasing fillets will be much higher than buying the whole fish. As John Dory has delicate flesh the skin is best left on. It is moist in texture with small, fine flakes and has a slightly sweet flavour. If fillets are large, cut in serving size portions.
John Dory is best steamed, poached, baked, barbecued or gently pan-fried. It is best coated in flour, breadcrumbs or a light batter before frying. If baking or barbecuing, wrap in foil. Best prepared with seasonings such as lemon juice or rind, white wine, black pepper and most fresh herbs. Serve with mild flavoured vegetables and light sauces.
To fillet a John Dory
- With a sharp knife cut around the head, through to the bone (on one side only), then cut around edge of fish.
- Lift fillet by cutting with knife along backbone, lifting and cutting as you go until fillet is free of backbone. No need to remove skin.
- Turn and repeat process on the other side.