Fillets of John Dory with Tomato Sauce

Name: Fillets of John Dory with Tomato Sauce (Filets de St Pierre à la sauce pommes d’amour)
Cuisine: French
Ingredients: 2 John Dory fish, weighing about 1.5 kg (3-3½ lb) in total; 400 g (14 oz) firm, ripe tomatoes, blanched and skinned; 400 g (14 oz) firm, ripe tomatoes, blanched and skinned; 20 ml (4 tsp) reduced vegetable stock; 5 ml (1 tsp) Dijon mustard; 1 small clove of garlic, peeled and crushed; 5 ml (1 tsp) each of chopped parsley, and finely cut tarragon, coriander leaves and chervil; 5 ml (1 tsp) each of chopped parsley, and finely cut tarragon, coriander leaves and chervil; 5 ml (1 tsp) each of chopped parsley, and finely cut tarragon, coriander leaves and chervil; 8 coriander leaves; salt and freshly ground pepper; salt and freshly ground pepper

Filets de St Pierre à la sauce pommes d’amour

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

As the tomatoes in the sauce are only heated, not cooked, they retain their vitamins fully.

Ingredients

2 John Dory fish, weighing about 1.5 kg (3-3½ lb) in total
salt and freshly ground pepper

Europe
Switzerland
France
Fish course
Pescatarian
Gluten-free

Method

To make the sauce, halve the tomatoes crosswise, remove the seeds and chop the flesh into tiny dice.
Mix together the reduced stock, mustard, garlic and herbs. Stir in the tomato dice and season to taste with salt and pepper.
Wash the fish thoroughly and, using a filleting knife, carefully remove the fillets.
Skin the fillets and trim well.