Go to the Recipe: John Dory
This looks fantastic. I love learning was to prep fish sous vide because living in an apartment with an unvented stove means that I have to live with the smell if I cook fish any other way. Ok, so why did you choose to portion the fish after cooking rather than before? I thought you taught us to do it before cooking to get the nicest looking portion. Maybe not all fishes are created equal?
Yes, John Dory has a very firm, not very flaky texture, which does make it easier to cut after cooking than many fish. Like other rules-of-thumb, they don't apply perfectly to every case.
Великолепно!
Made this tonight but subbed the Dory for Sea Bream and the Maitakes for Oyster. Not bad. I was surprised how important the almonds were for flavour and texture, though would have loved to have tasted it with Dory. My lettuce jus worked out well but after I wilted my inner lettuce leaves for plating, they immediately turned dark brown. Is that some kind of rapid oxidization?
- originally posted by Sterling
Looks delicious. A word of warning - if you substitute escolar make sure to reduce the portion. Eating more than 6 oz of escolar causes ... digestive issues.
- originally posted by John
Actually, the escolar issue seems to be a function of portion size, the actual fish itself, and the individual doing the consuming.
The sauce is excellent with the fish but the only problem I had was frothing the sauce with hand blender. What is the best temperature, container or motion to froth it?
It shouldn't be too hot, generally below 75 °C, and start with the wand plunged to the bottom and then slowly draw it to the top. It takes a bit of practice with the technique.
can i used bass grouper for this??
The recipe seems delicious. Is there any problems with anisakis? To cook fresh fish (not previously frozen) at temperatures below 60ºC can be risky and cause anisakis allergy. This is a main problem for fish like hake. Do you know if John Dory is usually unaffected?
,.temp 45 c.for fish cant cook.i never cooked the fish even 60 c.for 1 hours,can anyone explain t...?
is there any other mushroom that can be used to replace the maitake mushroom? because in indonesia it's hard to get maitake mushroom. thank you
ben bu tarıfı yaptım levrek balıgı ile yaptım gayet guzel ve lezetlı oldu tesekur ederım
Without a doubt the MOST boring recipe I have ever made. Bland, mild and interesting. Sorry to be so negative but don't bother for the effort.
Simplicity of flavors, the highest quality ingredients, thoughtful preparation yield perfection and opens a creative possibilty for just one more touch by the chef, whether an herb, some zest, salt flakes, or pepper.
