John Dory
48 posts
• Page 3 of 3 • 1, 2, 3
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: John Dory
Looks good
Ithink with a one person fish I'd be inclined tobl cook on the bone though
Ithink with a one person fish I'd be inclined tobl cook on the bone though
- Gillthepainter
- Posts: 3687
- Joined: Wed Apr 25, 2012 11:53 am
- Location: Cheltenumb
Re: John Dory
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.
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.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: John Dory
Sakkarin, Good Morning,
Lovely plating up ..
I always grill or pan fry my John Dory whole ..
Thank you for posting ..
Lovely plating up ..
I always grill or pan fry my John Dory whole ..
Thank you for posting ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: John Dory
The Gilt Painter,
Sprigs is correct ..
Have a lovely day ..
Sprigs is correct ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Lusciouslush
- Posts: 1266
- Joined: Thu May 03, 2012 10:35 am
Re: John Dory
A success & 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
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
- Joanbunting
- Posts: 4986
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: John Dory
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.
This was fillet, cooked unilaterally as they say, so and the the skin was crisp and the flesh utterly flaky and delicious.
Re: John Dory
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).
It did seem very forgiving when frying it (in 50/50 evo and butter).
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: John Dory
Sakkarin,
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" ..
It is quite true too !
Some of the ugliest fish and shellfish, celaphoids and finned varieties we have are the most exquisite including:
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 ..
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" ..
It is quite true too !
Some of the ugliest fish and shellfish, celaphoids and finned varieties we have are the most exquisite including:
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 ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
48 posts
• Page 3 of 3 • 1, 2, 3
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 0 guests