Our local, fresh JOHN DORY is found along the eastern seaboard, between Nova Scotia and North Carolina. Despite its uncouth appearance, John Dory is a highly prized fish—particularly in England and Ireland. The bone-free fillets are great poached in sea water, fried, or baked (with added liquid, so the flesh doesn't dry out).
This fantastic, classic, autumn-y recipe hails from Devonshire, England.
John Dory, 4 fillets
butter, 1 oz
cooking oil, 1 Tbsp
chopped herbs: parsley, fennel leaves, marjoram, basil...
lemon juice, 1 Tbsp
dry (alcoholic) cider, 5 1/2 Tbsp
light cream, 2 1/2 Tbsp
Wash and dry the fillets. Dip them in seasoned flour, using freshly ground black pepper. Heat the butter and oil in an enameled skillet or shallow stoneware dish (not a metal one, because of the cider). Add the herbs and fry the fillets gently, skin side up, for 3 to 4 minutes. Then sprinkle the lemon juice over them, add the cider, turn the heat right down, cover the dish and leave to simmer for 10 minutes.
Remove the skin from the fillets and add the cream to the small quantity of sauce in the dish. Serve the fillets with their sauce straight from the pan, with new potatoes and a green salad.
(recipe from North Atlantic Seafood by Alan Davidson, 1979)