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Post Options Post Options   Likes (0) Likes(0)   Quote des flurane Quote  Post ReplyReply Direct Link To This Post Topic: John Dory
    Posted: 30 Jul 2010 at 4:00pm
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Had the good fortune to latch onto my first JD today.
Leaving it in the salt ice overnight, but any tips on filleting and cooking?
Thanks.
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Post Options Post Options   Likes (0) Likes(0)   Quote Double Shot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2010 at 4:11pm
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Titanium
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Hey DF,
 
Mate easy as to fillet, just run the knife around the top and bottom off the sides, just inside of all the spikes (just like anyother fish really) the fillet inside will be in 3 pieces and be just peeled from the skin real easy....
 
To cook I like to poach the fillets...
 
In a deep fry pan, add a little white wine, salt & pepper, fresh chopped spring onion, some water...bring to the boil, add fillets and a LARGE tablespoon of sour cream, poach until not quite cooked through, remove and sit for 2mins before serving, sprinkle fresh diced green spring onion tops over and add what you like as a side...
 
Just a little easy dish for you....
 
Predator 
70ml of 90deg C water pressurised through 13g of roasted finely ground tamped coffee for 25sec's to make a distinguishing sensory hit called a Double Shot    
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Post Options Post Options   Likes (0) Likes(0)   Quote JAKE D Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2010 at 4:17pm
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try baking it whole if you think your gonna have trouble filleting it. doesnt need to be scaled and the skin goes crunchy and tastes amazing
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2010 at 4:48pm
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Titanium
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Use a long skinny filletting knife must be super sharp, hold knife as flat as you can and cut around the top - tail - bottom along the fins and spike line and take your time working the knife into the middle, done right and you will get an entire side off leaving ALL bones behind.
 
Practically any method of cooking is mint and the skin is just devine  seared or fried, just don't over cook it.
 
Oh and if you like sashimi it is on the top of the recommend list...
 
Most caught JD's are female and can have huge roes, not sure about this time of the year though...anyways the roes are good floured and gentle fried as is the liver if it is large and you don't mind offal...tastes just like chicken liver...good thing to do with snapper liver also.
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Muppet Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2010 at 5:16pm
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Best way to cook em is the restaurant way. Season the skin then sear in a butter/oil mix on the skin side first in the pan get nice colour on the skin trick is to hold it down on the pan as it will curl straight away.
 
Flip it over and one minute on the other side and then into a hot oven for a few minutes depends on the fillet side. My favourite fish. 
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Post Options Post Options   Likes (0) Likes(0)   Quote des flurane Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2010 at 8:05pm
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Thanks guys.
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Post Options Post Options   Likes (0) Likes(0)   Quote part-timer Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2010 at 9:48pm
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Originally posted by Muppet Muppet wrote:

Best way to cook em is the restaurant way. Season the skin then sear in a butter/oil mix on the skin side first in the pan get nice colour on the skin trick is to hold it down on the pan as it will curl straight away.
 
Flip it over and one minute on the other side and then into a hot oven for a few minutes depends on the fillet side. My favourite fish. 


that sounds like its worth a try..  Beer
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