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John Dory

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Re: John Dory

Postby Stokey Sue » Fri Apr 20, 2018 12:21 am

Looks good
Ithink with a one person fish I'd be inclined tobl cook on the bone though

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Re: John Dory

Postby Gillthepainter » Fri Apr 20, 2018 7:54 am

That looks packed full of flavour.
Rosemary works with white fish. So long as you don't ram it full of the stuff. Just a gentle couple of sprongs, or is that sprigs.

I'll see if John Dory is around here.

Nice one, Sakkarin.

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Re: John Dory

Postby Alexandria » Fri Apr 20, 2018 9:16 am

Sakkarin, Good Morning, :clap :clap

Lovely plating up ..

I always grill or pan fry my John Dory whole ..


Thank you for posting .. :wave :wave :wave
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: John Dory

Postby Alexandria » Fri Apr 20, 2018 9:17 am

The Gilt Painter, :lol: :lol:

Sprigs is correct ..

Have a lovely day .. :thumbsup :thumbsup
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: John Dory

Postby Lusciouslush » Fri Apr 20, 2018 10:13 am

A success :thumbsup & more flesh than you thought it would yield!

It's easier cooking filleting it - it is such a meaty fish.

Morrisons do a lovely smoked haddock which we have frequently, but their other fish has not been good recently, the last plaice I bought there was very tasteless. Mind you their octopus & squid make up for it :yum

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Re: John Dory

Postby Joanbunting » Fri Apr 20, 2018 11:14 am

I love JD. We had it last on easter Sunday cooked by our chef friend. fish cooking is one of his real strengths.

This was fillet, cooked unilaterally as they say, so and the the skin was crisp and the flesh utterly flaky and delicious.

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Re: John Dory

Postby Sakkarin » Fri Apr 20, 2018 11:26 am

I think for a first time, filleting it was a good idea, as I now have an idea of the fish's anatomy for digging for flesh if I have one whole. It is a bit of an ugly critter too to have staring at you at lunch!

It did seem very forgiving when frying it (in 50/50 evo and butter).

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Re: John Dory

Postby Alexandria » Sat Apr 21, 2018 5:49 pm

Sakkarin, :thumbsup :thumbsup

We have an old saying on the Iberian Peninsula that more or less states: "The uglier the fruits of the sea are, the more delicious they taste" .. :clap :clap

It is quite true too ! :wave :wave

Some of the ugliest fish and shellfish, celaphoids and finned varieties we have are the most exquisite including: :thumbsup :thumbsup :thumbsup :thumbsup :lol: :lol: :lol: :lol:

1) Calamar & Seppia
2) Common Eel
3) King Crab
4) Octopus
5) Rape = Monkfish and it is very common in Galicia, Asturias, The Basque Country and Cantabria ..
In The U.K. it is called: Angler Fish, however, there are several species and it may not be the same as the " Piscatorius Lophius " Mediterranean Variety known as: Rape ( ra pé ) in Spanish, Baudroie in French, Sapo in Galician, Granota de Mar in Catalan, Tamboril in Portuguese and Zapo in Basque ..

Have a lovely evening .. and weekend .. :lol: :lol: :wave :wave :wave
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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