Sautéed John Dory with Stuffed Courgette Flowers

Name: Sautéed John Dory with Stuffed Courgette Flowers
Ingredients: 2 X 900 g/2 lb John Dory; 4 finger-sized courgettes with their flowers; ¼ tsp salt; 1 egg white; 150 ml/¼ pint double cream; 25 ml/1 fl oz dry sherry; freshly ground white pepper; 450 ml/¾ pint tomato sauce; 125 g/4½ oz butter; A little oil for frying; Pinch of freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This makes a really pretty dish full of the colours of summer; the red of the tomato sauce against the yellow of the flowers makes a wonderful picture.

Ingredients

2 X 900 g/2 lb John Dory
4 finger-sized courgettes with their flowers

Fish course
Pescatarian
Gluten-free
Summer

Method

Carefully wash the courgettes and flowers. Very gently remove all the flowers from the courgettes.

Fillet the John Dory. Skin each fillet and break them into their 3 natural pieces each side. Cut each of the long pieces, 4 to each fish, in half at an acute angle, and put to one side. The 4 small pieces are to be used for the mousse.

Cut the small fillets into sm