John Dory is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of John Dory cooked in salted water and served with a fish sauce. 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 traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
248. INGREDIENTS.—1/4 lb. of salt to each gallon of water.
Mode.—This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for 1/4 hour, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it.
Time.—After the water boils, 1/4 to 1/2 hour, according to size.
Average cost, 3s. to 5s. Seasonable all the year, but best from September to January.
De-scale and clean the fish thoroughly then trim off the fins. Place in a fish kettle then pour over enough cold water to cover. Stir in 22g of sea salt per 1l of water added to the fish then bring gradually to a boil. Cover and simmer gently for about 20 minutes (depending on the size of the fish), or until the flesh flakes easily with a fork.
