John Dory Veronique

Ingredients

4 John Dory fillets                 

4  button mushrooms            

1 shallot                           

fish stock                          

dry white wine

salt and pepper

1/4 pt thick cream

1 cup green grapes, seeded

1/2 oz butter

Method

Lay fillets in a shallow pan with sliced shallot and mushrooms, and enough fish stock and wine to almost cover the fish (about1/2 pint).  Season with salt and pepper, cover, and simmer till tender.

Remove fillets, drain, and keep warm in serving dish.

Boil the remaining liquor in the pan till reduced by half, then strain, and return it to the pan with the cream and grapes.  Heat gently, stirring constantly, till the sauce thickens.   Add the butter a little at a time, then pour the sauce over the fillets.

Serve with baby new potatoes and green vegetables such as asparagus, green beans, broccoli or spinnach.

Almost any recipe for Sole is also suitable for John Dory

Enjoy!
Graeme McIntosh
www.makolodge.co.nz