Recette
Zeus faber can be enjoyed steamed, simply poached in courtbouillon or just pan-fried. In a thick fillet, it is excellent in foil or grilled.
- 4 John Dory fillets (200-250g), with trimmings
- 2 yellow carrots
- 2 orange carrots
- 1 parsnip
- 1 pak choi cabbage
- 1 leek
- 2 shallots
- 1 stalk of celery
- 1 fresh pepper
- 2 sprigs of thyme
- 3 bay leaves
- 30 cl of white wine
- 40 g of butter
- 30 g of powdered sugar
Preparation :
Ask the fishmonger to fillet the John Dory. Don’t forget to collect the trimmings (head, tail, backbone) which you will use to make a delicious fish stock.
Homemade fish stock
Peel the shallots and cut them into pieces.
Rinse the leek and celery stalk. Cut the leek, pepper and celery stalk into thin slices.
Brown everything for 10 minutes in butter with the head and trimmings of John Dory, thyme and laurel.
Add 30 cl of wine, salt and pepper.
Let the alcohol in the wine evaporate, then add enough water and leave to simmer for 45 minutes.
Finally, filter the fish stock and keep it aside.
The vegetables
Peel the carrots and parsnips and cut them into sticks.
Melt 40 g of butter in a frying pan and brown the vegetables for 2 minutes over medium heat without browning them.
Sprinkle with sugar, salt and pour water halfway up the vegetables.
Cook over medium heat for 20 minutes.
2 minutes before the end, add the bok choy cabbage leaves.
The Saint-Pierre
Cut the fillets into 2 portions.
Bring the fish stock to the boil then lower the heat and immerse the pieces of John Dory in it for 5 minutes.
Training •
Arrange the vegetables in deep plates and place a piece of fish on top.
Pour a ladle of fish stock into each plate and finish the plating with a few chervil leaves.
The Saint-Pierre (John Dory or holy stone fish)
A legendary fish, it owes its name to the eponymous saint who, having tried to seize it with his bare hands, was pricked by its thorns, letting it escape with the mark of his thumb inscribed on its silver sides.
If the story is beautiful, this fish, on the other hand, is undoubtedly one of the ugliest in the marine world.
Its large and monstrous head, its lippy mouth, its prominent jaw and its fins garnished with thorns make it particularly unsympathetic.
But behind this unsightly physique hides firm, subtle and delicate flesh. Saint-Pierre is also regularly invited to gastronomic tables.
And, although he is used to enjoy beautiful people, the Saint-Pierre honors his name by remaining very humble.
Thus, it is the most simply prepared that it delights the most delicate palates. As for its gelatinous bones, they bring taste and power to succulent aromas.
The Saint-Pierre evolves near the coast on rocky bottoms, between 50 and 150 m deep.
Although it has colonized most of the seas and oceans, it is in the ports of Erquy, Guilvinec and Saint-Quay-Portrieux that it is mainly unloaded in France. The Saint-Pierre is fished with a bottom trawl.
A recipe from Pavillon France (see also the recipe for scallops)