Baked John Dory

Ingredients

• the John Dory
• a small, finely-minced, partially-boiled onion or shallot
• salt to taste
• pepper to taste
• a small quantity of grated nutmeg
• the yolk of one or two eggs
• a couple of bay-leaves
• a small quantity of finely-minced shallots
• white wine and white stock mixed in equal quantities
• a small piece of butter
• a small quantity of flour
• Garnish with parsley

Method

1. 1

   Season the mixture with onion, salt, pepper, and nutmeg, and beat with egg yolks.

2. 2

   Stuff the fish, tie it, and place in a buttered baking tin with bay leaves and shallots.

3. 3

   Moisten with wine and stock, cover with buttered paper, and bake for about 45 minutes.

4. 4

   Remove the string, strain the cooking liquor, thicken with butter and flour, season, and serve with the fish garnished with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 167. The excerpt below is the record exactly as published.

small, finely- minced, partially-boiled onion or shallot, salt and pepper to taste, and a small quantity of grated nutmeg, and beat all together with the yolk of one or two eggs; lift the flesh off the backbone of the John Dory, stuff it with it, and tie round with a piece of string. Lay the fish in a buttered baking- tin with a couple of bay-leaves, strew a small quantity of John Dory — continued. finely-minced shallots over, moisten to height with white wine and white stock mixed in equal quantities, and cover with a sheet of buttered paper. Bake for about three-quarters-of- an-hour, more or less, according to the size of the fish ; when cooked, remove the string, and place the fish on a hot dish ; strain the cooking-liquor that is left in the dish into a sauce- pan, put in it a small piece of butter kneaded with a small quantity of flour, see if it requires more seasoning, and stir over the fire until thickened. Garnish the fish with parsley, and serve with the sauce in a sauceboat. Boiled John Dory. — (1) Clean a John Dory, put it, with a marinade of sweet-oil, salt, pepper, &c., such as used for fish, in a saucepan, and boil over a slow fire for about an hour. When done, serve on a dish garnished with parsley, and with caper, anchovy, or lobster sauce in a sauceboat. (2) Remove the fins of a good-sized fish, put it into a large fish-kettle with salted water (using 3oz. of salt to every g'allon of water), put the kettle on the fire, cover it over, and let the water boil up gradually. When it boils, remove the kettle to one side of the fire, and let it simmer until the fish is done (about twenty minutes, or longer if a large fish). In removing the fish from the kettle, care must be taken not to break the skin. Place it on a folded napkin on a dish, and serve with lobster, shrimp, or anchovy sauce or with melted butter. (3) Clean the fish, rub it over with salt and lemon-juice, put it in a fish-kettle with plenty of hot water and a lump of salt, and boil gently. Put 6oz. of butter into a sauce- pan with the yolks of three eggs, the juice of half a lemon, and a small quantity of salt and pepper, and stir quickly over a moderate fire till the butter is half dissolved ; then move it to the side, and continue stirring till the butter is quite dissolved. Put the sauce over the fire again, and when it thickens mix with it lqt. of butter sauce (melted butter), and continue stirring till on the point of boiling. It must not quite boil, or the eggs will curdle and the sauce be spoilt. When the fish is cooked, put it on a hot dish, strain the sauce over through a fine hair sieve, and serve while very hot. (4) Clean the fish, wash it, put it into a fish-kettle with plenty of boiling' water and a small lump of salt, and let it boil gently. When cooked, drain the fish carefully, so that it will not fall to pieces, then slip it off the drainer on to a hot dish embellished with a folded napkin or ornamental dish-paper. Garnish with sprigs of parsley, placing sprigs over any part of the fish that may happen to be broken, and serve with a sauceboatful of anchovy sauce. (5) Wash the fish, place it in a fish-kettle with plenty of boiling- water and a lump of salt, and boil gently. Put 5oz. or 6oz. of butter in a stewpan, and melt it; then mix in the yolks of three eggs, ^ teacupful of tarragon vinegar, and a dust of salt and pepper, and stir the sauce over the fire till it thickens. Make in another saucepan 1 pint of butter sauce (melted butter), then mix the two together, and take them off the fire. Pass the sauce through a fine hair sieve, return it to the saucepan, mix with it 5- table-spoonful each of chopped chervil and tarragon, and stir again over the fire. When the fish is cooked, drain carefully, slip it on to a hot dish, pour the sauce over, and serve. Boiled John Dory a la Soyer. — Clean and cook the fish in plenty of salted water. Peel about three dozen small onions, put them in a saucepan with 1 table-spoonful of butter and 4 table-spoonful of moist sugar, and toss them over the fire for a few minutes without colouring them ; then put in a bunch of parsley, a little more than 1 pint of bechamel sauce, and 1 wineglassful of sherry, and boil gently till the onions are cooked. Next remove the bunch of parsley, and mix with the onions about two dozen mushrooms and half that quantity of blanched and bearded oysters. Add a few drops of essence of anchovies and about 3 table-spoonfuls of thick cream. Drain the fish, slip it carefully on to a hot dish, pour the sauce over, brown it lightly under a sala- mander, and serve. Boiled John Dory with Caper Sauce. — Draw and wash the fish, truss, and sew it up with packthread. Put it in a fish-kettle with a lump of salt and sufficient cold water to cover, and stand it over the fire till the water begins to bubble ; then move it to the side, and let it simmer gently Fur details respecting Culinary Processes , Utensils, Sauces, X'c., referred to, see under their special heads . 790 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. John Dory — continued. till the fish is tender. Meanwhile prepare the following sauce : Put 2oz. of butter in a saucepan with 1 table- spoonful of flour, and stir it over the fire until well mixed and browned; then stir in gradually 1J breakfast-cupfuls of clear skimmed stock. Season with salt, pepper, and a few drops of Worcestershire sauce, and stir the sauce over the fire till boiling, then mix in a few table-spoonfuls of capers with it. When the fish is cooked, drain it, taking care not to break it, place it on a hot dish, pour over the caper sauce, and serve. Boiled John Dory with Cream Sauce. — Clean the fish, put it in a fish-kettle with plenty of hot water and a lump of salt, and boil. Pour J pint of thick cream into a small saucepan, set it over the fire till just on the point of boiling, and then mix 4oz. of butter with it. Stir the sauce or shake the saucepan till the butter is melted, squeeze in the juice of a lemon, keeping back the pips, and season with salt and pepper. When cooked, strain the fish carefully, put it on a folded napkin or an ornamental dish-paper on a hot dish, garnish with parsley

Cook this with the app: pantry check, scaling, and the assistant.