63 John Dory in a Pepper Sabayon Sauce

Name: John Dory in a Pepper Sabayon Sauce
Yield: For two people
Cuisine: French
Ingredients: 7 tablespoons stock made by dissolving ⅕ chicken stock cube in 7 tablespoons water; 1 teaspoon white peppercorns; 1 tablespoon dry white wine; 1 egg yolk; 1 John Dory weighing 800 g (1 lb 12¼ oz); 2 teaspoons butter; 1 teaspoon chopped shallot; salt and pepper; 1½ tablespoons cold water; 7 tablespoons double cream

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Saint-Pierre en sabayon de poivre ‘A foamy fish sauce, with the taste of pepper’

Ingredients

Main ingredients

1 John Dory weighing 800 g (1 lb 12¼ oz

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preparing and cooking the fish

Preheat the oven to 220°C/425°F/Mark 7. Scale the fish, cut off the spines and gut it.
Brush the baking dish with the butter and strew the chopped shallot over the bottom. Place the J