John Dory, Braised Lambs’ Tongues and Red Wine Emulsion


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

This dish combines two diverse flavours: slightly sweet and rich lambs’ tongues with the subtly earthy sea taste of John Dory. The pairing is enhanced by peppery watercress and sweet onions, so there are many different flavours on the plate, all working together to deliver an exciting taste experience. If you are not keen on lambs’ tongues, or are unable to source them, a suitable alternative would be braised rib meat or oxtail.