Poached John Dory

• 2–3 lb (1–1.5 kg) John Dory
• White wine and water in equal parts
• Lemon juice

Clean the fish and remove heads and fins. Place in a fish kettle and cover with equal parts wine and water; simmer gently until tender. Leave the fish to cool, then remove skin and bones. Arrange whole or in fillets on a serving dish and chill. Serve with a dressing lemon juice to one part oil; season with salt and freshly milled pepper.