John Dory

This reel is a cry for help: One of the most talented fish & seafood chefs in the United Kingdom (Tom Fraser at @scottsrichmond ) has taken his signature John Dory chop off the restaurant menu. Before I even had the chance to try it! Since my efforts to persuade him to put this dish back on have been futile (mostly by being annoyingly persistent in commenting on his posts), I’m now trying to recreate his filleting technique in the hopes of finally being heard 🤞🤞

Ingredients

Method

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Step 1

Prep and fillet the fish as shown in this reel. Sear the fish chop on each side over medium-high heat until golden brown and reserve for later.

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For

2

M

I

1

1.5kg

John Dory, whole

800

g

Bell peppers

2

Onion

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Notes

BIN: Zeus faber Fr: Saint-pierre GER: Petersfisch IT: Pesce San Pietro ESP: Pez de San Pedro HR: Kovač

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