Name: John Dory with crab juices
Yield: Serves 4
Ingredients: 1 Cornish crab (about 700 g), cooked; unsalted butter; sunflower oil; mirepoix of 1 tablespoon each finely chopped shallot, mushrooms, fennel and celery; 2 medium John Dory (about 1.3 kg), filleted; ¼ teaspoon chopped fresh tarragon; ½ teaspoon chopped fresh chives; ¼ teaspoon chopped fresh dill; 5 tomatoes, 4 of them chopped and 1 peeled, seeded and neatly diced; salt and freshly ground black pepper; 1 tablespoon brandy; about 300 ml light fish stock or water

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

John Dory is getting to be very expensive, and as it has a high bone content (about three-quarters of the total weight is unusable bone) you must be choosy in selecting your fish. Turbot can be used instead, if you want to be sure of a good bit of meaty fish.

Ingredients

1 Cornish crab (about 700 g), cooked
unsalted butter
mirepoix of 1

Fish course
Pescatarian
Gluten-free
Summer

Method

Crack open the crab shell and remove all the meat. Pick it over to be sure there are no bits of shell or cartilage, then set aside. Using the back, blunt edge of a large, heavy knife, coarsely crush the crab shell.

Melt a knob of butter in a large saucepan, add the mirepoix and cook over a low heat for about 10 minutes or until softened and lightly coloured. Add the crushed crab shells

‌

Ingredients

Method

Part of