Supreme of John Dory with Spring Vegetables

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • ½ oz (15 g) courgette
  • ½ oz (15 g) carrot
  • ½ oz (15 g) turnip
  • ½ oz (15 g) leek, white part only, blanched
  • 1 × 1 lb (500 g) John Dory
  • ½ oz (15 g) blanched spinach
  • oz (40 g) salmon mousse
  • 1 oz (25 g) lamb’s caul fat
  • 1 pint (600 ml) fish stock
  • 4 fl oz (120 ml) lobster sauce
  • ½ oz (15 g) tomato pulp Chervil


Cut the courgette, carrot and turnip into small even shapes and trim the leek, using the white part only. Blanch the vegetables.

Fillet the John Dory, leaving the tail and one bone intact, so as to keep both fillets on the fish. Place the spinach on the fillets, then sandwich the fish back together with the salmon mousse. Encase the fish with caul fat.

Steam the fish for 20 minutes over most of the fish stock and poach the vegetables in the small remaining amount. Place the fish on a serving dish, surround it with the Lobster Sauce and garnish with the cooked vegetables, tomato pulp and chervil.