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Try this fish with a flavour of France

John Dory cooking column

John Dory cooking column

John Dory is highly-favoured in France (where it’s known as St Pierre). It’s also known as St Peter’sFish – the black dot behind its head represents a nail on the cross of Jesus.

It may seem a way off yet, but before you know it Christmas will be here! We are going to print with our Christmas Dining, Christmas Party Nights, Festive Breakfast and Afternoon Tea menus, so keep checking www.theroseandcrownhotel.com for details.

JOHN DORY FILLETS served WITH POMME ECRASEES

SERVES 4

Ingredients:

4 x 200g/7oz John Dory fillets, skinned

3 tablespoons olive oil

For the Pomme Ecrasees:

600g/1lb 5oz baby new potatoes, washed and scrubbed

2 tablespoons olive oil

Method:

Cut each fish fillet into three long strips then cut those into 5cm/2in diamond shapes.

Set aside in the refrigerator.

Heat the three tablespoons of olive oil in a large non-stick or well-seasoned frying pan.

Fry the John Dory “diamonds” for about two to three minutes – or, until just cooked and golden brown, turning once.

Boil the potatoes in their skins for about 12 minutes or until just tender.

Drain and leave for a few minutes until cool enough to handle.

Peel while still warm and place in a large bowl.

Gently heat two tablespoons of olive oil in a small saucepan.

Then pour over the potatoes, crushing them lightly with a fork to form a chunky puree.

n As an alternative, why not try substituting the baby new potatoes for Jersey Royal potatoes?

 

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