John Dory

BIN: Zeus faber
Fr: Saint-pierre
GER: Petersfisch
IT: Pesce San Pietro
ESP: Pez de San Pedro
HR: Kovač
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Ingredients (serves 2):

1 x 1.5kg whole John Dory
800g bell peppers
2 onions
3 cloves of garlic
500g tomatoes
1 tablespoon tomato paste
Fresh thyme
Fresh tarragon
Espelette pepper
Bay leaf
10 white peppercorns
1 lemon wedge
375ml white wine
500ml chicken stock or broth
Butter
Olive oil
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Recipe:

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.

2. Charr the bell peppers under the grill on full power and peel off the skin. Slice into strips.

3. Boil the tomatoes for 1 minute, chill in ice water, peel off the skin, clean and dice.

4. Start the “Poulet Basque” recipe by sweating the sliced onions and deglaze with half of the white wine. Stir in the tomato paste. Add the bell peppers, tomatoes, garlic and thyme. Add 300ml of the chicken stock and braise in the oven for about 40 minutes at 180C.

5. Reduce the rest of the wine together with the bay leaf, tarragon stems and peppercorns. Add the remaining chicken stock. Reduce by 2/3, squeeze in some lemon juice, finish with butter and the chopped tarragon.

6. Place the fish chop with a little butter on top on the braised vegetables and roast in the oven at 180C for about 10 min. Spoon over the sauce and enjoy! 🔥