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| John Dory |
| Zeus Faber |
| Also Known As: Saint Pierre, Pesce San Pietro, Heringskonig, Matodai |
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Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
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Product Description:
True John Dory had pearly white flesh that is medium textured and very smooth. It is very sweet, moist and succulent with a delicate flavour (unless overcooked).
Don't overpower the delicate flavour. Use complimentary flavours such as tarragon, dill, parsley, thyme or chives.
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Suited Cooking Methods:
Steam, Poach, Sautee,Bake, Grill-BBQ |
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Suggested Wine accompaniment:
Chablis, Chardonnay, young Reislings and Sauvignon Blancs |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0 °C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18 °C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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John Dory with Shitake Mushroom Sauce
Yield: 4 servings
Ingredients:
2 x 800 g John Dory cleaned
3 x shallots thinly sliced
1 x salt and pepper
60 gm butter
110 ml dry vermouth
220 gm shitake mushrooms thickly sliced
300 ml double cream
lemon juice
chopped fresh parsley
Method:
Leave the heads on the fish.
Butter a roasting tin just large enough to take the two fish.
Make a bed of sliced shallots lay the fish on top season with salt and pepper and dot with half the butter.
Pour the vermouth around them
Bake at 200C/GasMk 6 for 15 minutes basting with pan juices once or twice until the fish is virtually cooked but still a mite off perfection.
Transfer to a serving dish and keep warm while you finish the sauce.
Meanwhile saute the mushroom in the remaining butter until tender.
Reserve.
Once the fish is done discard the shallots.
Place the pan on the hob and boil until cooking juices are reduced by half.
Add mushrooms and cream.
Reduce until again until the sauce has a pleasing consistency stir in a generous squeeze of lemon juice then taste and season.
Spoon sauce and mushrooms around and over the fish sprinkle with parsley and serve.
Shitake mushrooms have a firm smooth flesh and full flavour that marries well with John Dory and balances the cream though you could substitute flat cap mushrooms
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