Fingers of John Dory on Cous Cous with Sauce Vierge

Name: Fingers of John Dory on Cous Cous with Sauce Vierge
Cuisine: British
Ingredients: 140 g/5 oz cous cous; 200 ml/7 fl oz fish stock; 75 ml/2½ fl oz olive oil; 6 pitted black olives; ¼ sweet red pepper; 2 tbsp finely chopped fresh mixed herbs; 350 g/12 oz John Dory cut into 12 fingers (a 900g/2lb fish should yield this amount of meat); 350 g/12 oz John Dory cut into 12 fingers (a 900g/2lb fish should yield this amount of meat); salt and freshly ground white pepper; salt and freshly ground white pepper; 15 g/½ oz unsalted butter; ¼ head curly endive, picked and washed; sauce vierge

Preparation info

4
first course/2 main course portions

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is such a simple dish that it is almost embarrassing to include it except that it is just a wonderful way to use such a superb fish. John Dory has always been a firm favourite of mine and its firm yet delicate flesh marries well with cous cous, while the addition of the olives, pepper and herbs brings a splash of colour to the dish.

Ingredients

Europe
United Kingdom
Fish course
Pescatarian

Ingredients

Method