Name: John Dory with lime (Saint-Pierre au citron vert)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 6
Cuisine: French
Ingredients: salt and white pepper; 1 litre (1¾ pints) fish stock; bunch of fresh coriander, chopped; 1.2 litres (2 pints) cold water; lime wedges, to serve; 6 x 200 g (7 oz) John Dory fillets, bones reserved; 4 spring onions, sliced; 1 preserved lemon, finely chopped; 1 courgette, thickly sliced; John Dory bones, from filleting; 2 carrots, chopped; 300 g (10 oz) celeriac, peeled and chopped; 2 pinches of saffron strands; 5 cm (2-inch) piece fresh root ginger, grated; 1 onion, roughly chopped 1 bay leaf; 1 fresh green chilli, finely chopped; 2 white peppercorns

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr 20

Appears in

New Bistro

By Fran Warde

Published 2009

About

John Dory is a tasty and firm fish, perfect for this very healthy and flavoursome dish containing Muriel’s beloved Asian flavours, which work brilliantly. If you’re not confident enough to fillet the John Dory yourself, ask your fishmonger to do so and to reserve the bones for you.