John Dory with Mushrooms and Orange

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About


  • 4 John Dory, weighing about 450 g/1 lb each, gutted and heads removed
  • 150


Begin by making the stuffing: pare the zest from one of the oranges in thick strips, being careful to avoid the white pith. Drop into a pan of boiling water, bring back to the boil and cook for 2 minutes. Drain, then shred finely. Peel both the oranges, removing the pith, divide into segments and skin each segment. Reserve half the segments, the ones that are most perfect, to decorate the finis