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📝 Description
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🥘 Ingredients
1/4 lb. of salt to each gallon of water.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried poaching John Dory for a quick weeknight dinner, and I found it to be an absolute delight. The fish itself is a dream to cook — it stays firm and doesn't fall apart like some other white fish. What surprised me was how the simple addition of lemon and parsley elevated the dish. I usually reach for a more complex sauce, but the fresh, bright flavors here were just right. I served it with some steamed vegetables and a side of crusty bread to soak up the butter. This recipe is perfect for the weeknight cook who wants something elegant but effortless. The poaching method is hands-off, giving you time to prep a side dish or set the table. I'd recommend keeping the sauce simple, as the fish shines on its own. Next time, I might try a quick aioli or a dollop of herb cream cheese for added richness. It's a lovely way to enjoy a elegant dinner on a busy weeknight.
