To Boil a John Dory

Ingredients

• a John Dory
• fine salt
• a little flour
• a few very small bits of butter

Method

1. 1

   Clean the fish, dry it, season the insides with fine salt, dredge flour on the fish, and place small bits of butter on them.

2. 2

   Lay them on a flat dish and bake gently for 14 to 16 minutes.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 80. The excerpt below is the record exactly as published.

TO BOIL A JOHN DORY. [Ia best season from Michaelmas to Christmas, but good all the year.] The John Dory, though of uninvit- ing appearance, is considered by some persons as the most delicious fish that appears at table ; in the general esti- mation, however, it ranks next to the turbot, but it is far less abundant in our markets, and is not commonly to be procured of sufficient size for a handsome dish, except in some few parts of our coast which are cele- brated for it. It may easily he known by its yellow gray colour, its one large dark spot on either side, the long filaments on the back, a general thickness of form, and its very ugly head. It is dressed in the same manner, and served usually with the same sauces as a turbot, but requires less time to boil it. The fins should be cut off before it is cooked. SMALL JOHN DORIES BAKED. ( Author’s Receipt — good.) IVe have found these fish when they were too small to be worth cooking in the usual way, excellent when quite simply baked in the following manner, the flesh being remarkably sweet and tender, much more so than it becomes by frying or broiling. After they have been cleaned, dry them in a cloth, season the insides slightly with fine salt, dredge a little flour on the fish, and stick a few very small bits of butter

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