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John Dory with bay leaf sauce
- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 2
The distinctive taste of bay creates a fresh and simple accompaniment to fish from Matthew Fort.
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Ingredients
For the John Dory
- 2 fillets John Dory, skin on
- 12 Bay leaves
- vegetable oil, for frying
For the bay leaf sauce
- 100g chopped Shallots
- 6 Bay leaves
- 100ml White wine
- ½ Lemon, juiced
- 150g unsalted Butter
- 100ml whipping cream
Method
1. For the John Dory: pre-heat the to 220C/ gas mark 7.2. Lift the skin off the fillets, leaving it attached at one end. Season the exposed flesh.
3. Cover the flesh with bay leaves. Lay the flap of skin back over the top and put the fish skin-side down in an oiled roasting tray. Roast in the oven for 10 minutes or until thoroughly cooked.
4. For the bay leaf sauce: put shallots, bay leaves and wine in a sauce pan and boil until reduced to a couple of syrupy tablespoonfuls.
5. Strain into a separate saucepan, add the lemon juice and beat in the butter.
6. Lightly whip the cream, fold it into the sauce and gently heat through.
7. Serve the fish with the bay leaf sauce.
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