Sautéed John Dory with Vanilla

Name: Sautéed John Dory with Vanilla
Ingredients: 2 X 900 g/2 lb John Dory; 120 ml/4 fl oz dry white wine; 300 ml/½ pint fish stock; 2 fresh vanilla pods; 300 ml/½ pint double cream; 15 g/½ oz unsalted butter; 1 tbsp oil; Salt and freshly ground white pepper; Salt and freshly ground white pepper; Good pinch of sugar; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This may sound like an unusual combination, and possibly not a very nice one. The answer is not to judge before trying it – John Dory and vanilla really do go very well together indeed. It is also quite a simple dish to prepare and cook and is well worth a try.

Ingredients

2 X 900 g/2 lb John Dory
300 ml/½

Fish course
Pescatarian
Gluten-free

Method

Fillet and skin the John Dory. Each fillet breaks naturally into 3 pieces, then split each piece in half lengthwise, so you have 12 strips.

Reduce the fish stock and white wine in a pan until about only 2 tablespoons remain, then add the cream. Split the vanilla pods in two lengthwise, scrape out the centre and add to the sauce. Cut the pods again in two and add to the