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John Dory with Cider, Apples and Cream
John Dory with Cider, Apples and Cream is a traditional English recipe (originating in Cornwall) for a classic dish of poached sea bream served with a milk and mayonnaise sauce flavoured with onion and celery greens. The full recipe is presented here and I hope you enjoy this classic English version of: John Dory with Cider, Apples and Cream.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBritish Recipes
John Dory is one of the classic species of fish caught off the Cornish coast. This is a very tasty fish that is much under-appreciated in Britain as a whole. Here, however, is a classic Cornish method of preparing it.
Ingredients:
4 medium-sized John Dory fillets, skinned
40g (1 1/2 oz) plain flour
80g (1/2 cup) clarified butter
2 Cox's pippin apples, peeled and cut into 8 wedges each
caster sugar, for sprinkling
1 tbsp fresh fennel, chopped
1 tbsp fresh tarragon, chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
150ml (3/5 cup) dry cider or white wine
sea salt and freshly-ground black pepper, to taste
2 tbsp clotted cream
Method:
Season the flour with salt and black pepper, then use this to dust the fish fillets.
Melt 25g (1 oz) of the butter in a heavy-based frying pan. Once the butter is bubbling, add the apple pieces and fry briskly for about 1 or 2 minutes per side, until golden brown. Sprinkle with a little caster sugar and baste with the butter to give a caramelized finish. Remove from the pan with the slotted spoon and set aside to keep warm.
Wash and wipe the pan clean then add the remaining butter. When foaming, add the fish, skin sided down, and fry over brisk heat for about 3 minutes, or until golden brown. At this point, turn the fillets over and cook on the other side for about 1 minute more.
Transfer the fish to warm serving plates and set aside. Add the herbs, lemon juice and cider to the juices left in the pan and bring to a boil. Reduce to a simmer and cook for a few minutes, adjusting the seasonings if necessary. Stir in the cream and cook for another minute, or until the sauce is smooth and slightly thickened.
Pour the sauce over the fish, garnish with the fried apple wedges and serve immediately.
