Sautéed John Dory with Ginger and Chive Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 2 X 900 g/2 lb John Dory
  • 2 medium tomatoes
  • 25 g/1 oz fresh chives
  • 300 ml/½ pint fish stock
  • 85 ml/3 fl oz dry white wine
  • 120 ml/4 fl oz double cream
  • 1 tsp grated fresh ginger
  • 1 tbsp oil
  • 25 g/1 oz butter
  • Salt and freshly ground white pepper


    Fillet, skin and trim the John Dory. Separate each fillet into its three natural sections. Blanch the tomatoes, skin and deseed them. Cut the flesh into 5 mm/¼ inch dice and reserve. Finely snip the chives, reserving 8-12 nice lengths as garnish.

    Bring the fish stock and the white wine to the boil in a saucepan and reduce the liquid by at least three-quarters. Add the cream and the grated ginger, return to the boil and reduce until it starts to thicken.