John Dory is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of John Dory lightly simmered in salted water that's served with a range of fish sauces. The full recipe is presented here and I hope you enjoy this classic British version of: John Dory.
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This is a classic recipe for a Victorian version of John Dory that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 199.—JOHN DORY.
Cook the fish in water with a little salt, and be careful that it is not allowed to boil; as this fish, which is far from presenting an ornamental or pleasing aspect, is positively hideous to behold when further disfigured by its being allowed to boil fast while it is being cooked. When the dory is done, dish it up with care, in order not to break it; and send it to table with lobster, shrimp, anchovy, or Dutch sauce. Note.—Dories may also be stuffed, and baked or grilled, and served with brown caper sauce, or piquante sauce.
Place the fish in lightly-salted water, bring to a simmer and cook gently (making sure it does not boil) for about 40 minutes, or until the flesh flakes readily with a fork.
Drain and serve accompanied by lobster sauce, shrimp sauce, anchovy sauce or Dutch sauce.
