John Dory with Saffron Mash and Sweet Peppers

Name: John Dory with Saffron Mash and Sweet Peppers
Cuisine: British
Ingredients: 225 g/8 oz red pepper; 100 ml/3½ fl oz dry white wine; 45 ml/1½ fl oz soy sauce; 300 ml/10 fl oz fish stock; 175 ml/6 fl oz veal stock; 15 ml/½ fl oz olive oil; Salt and freshly ground white pepper; 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 black pepper; salt and black pepper; 15 g/½ oz unsalted butter; ½ recipe for mash; 5 g/⅛ oz (good pinch) saffron

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

225 g/8 oz red pepper
100 ml/3½

Europe
United Kingdom
Main course

Method

Cut the peppers into quarters and remove the seeds. Trim these quarters then cut them into a neat julienne.

In a saucepan bring the white wine, soy and the fish stock to the boil; reduce until only about 100ml/3½fl oz remains. Add the red pepper along with the veal stock. Return to the boil and reduce slightly until it starts to thicken.

In a frying pan, heat the oil then season