Monday November 30, 2020

Chef's Table

Each week a chef shares a favourite recipe. This week, James Doyle from Brasserie Le Pont in Dublin ( makes the most of the meaty flavour of John Dory.

17th February, 2013
John Dory with pommes de terre a la Provencal.

Meaty, firm and flavoursome, John Dory can be cooked in a variety of ways. It goes well with a wide variety of ingredients and flavourings, and the bones from its head make an excellent stock.

Finishing the dish off with lobster claw and nasturtium leaves makes it look great and, served with a nice glass of sauvignon blanc, it makes a winning meal.

Four peeled, medium-sized potatoes

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