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.
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JOHN DORY FILLETS served WITH POMME ECRASEES
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
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?