Poached John Dory

Preparation info

  • Difficulty

    Easy

  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

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

Method

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.