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