John Dory with Herbs, Cider and Cream

Name: John Dory with Herbs, Cider and Cream
Yield: Serves Two
Cuisine: United Kingdom
Ingredients: cooking oil, 1 tbs; butter, 30 g (1 oz); John Dory, 4 good fillets of at least 75 g (3 oz) each; seasoned flour; lemon juice, 1 tbs; dry cider, 100 ml (5–6 tbs); single cream or ‘top of bottle’, 2 or 3 tbs; chopped herbs – parsley; fennel leaves; marjoram or basil

Preparation info

Serves
Two

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Devon is a good county for John Dory and this is a Devonshire recipe, attributed by Elizabeth Lothian (Devonshire Flavour) to Mr and Mrs Milne, whose bookshop in Dartmouth I once visited, mistakenly looking for recipes on the shelves instead of in the kitchen.

Ingredients

John Dory, 4 good fillets of at least 75 g (3 oz)

Europe
United Kingdom
Devon
Fish course
Pescatarian

Method

Wash and dry the fillets. Dip them in seasoned flour, using freshly ground black pepper. Heat the butter and oil in an enamelled skillet or shallow stoneware dish (not a metal one, because of the cider). Add the herbs and fry the fillets gently, skin side up, for 3 to 4 minutes. Then sprinkle the lemon juice over them, add the cider, turn the heat right down, cover the dish and leave to simmer