John Dory

Ingredients: For the sauce

  • 600ml fish stock
  • 150ml Noilly Prat
  • 50ml double cream
  • 1 cucumber
  • 25g butter
  • 4 x 450g John Dory, filleted
  • Salt and freshly ground black pepper
  • 2 tbsp fresh basil, finely shredded


  1. To make the sauce, put the fish stock and Noilly Prat into a saucepan and boil rapidly until reduced by three-quarters to about 180ml. Now add the cream and continue to boil for two minutes. Remove from the heat and set aside.
  2. Peel the cucumber and then cut in half lengthways. Scoop out the seeds then cut each half across into slices 1cm thick. Add into the above sauce.
  3. Melt some of the butter in a large frying pan. Season the fillets and gently fry until cooked. Keep in a warm oven.
  4. Bring the sauce back to the boil season and add the fresh basil
  5. To serve, place the John Dory fillets on to your four warm plates. Spoon the sauce over the fish.