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John Dory with Herb Sauce from Quimper

(for 4)

4x225g (8oz.) Fillets of Dory (or Brill, Turbot or Plaice)

12 peppercorns
2 tablespoons white wine vinegar

1 Leek
1 Bunch Fresh Tarragon
1 Bunch Fresh Chervil(or you can substitute Parsley)
110g(4 oz.) Butter
2 Egg yolks
1 glass white wine

This is all cooked at the last moment so have the table set before you start.

Fill a large pan with water, chop and rinse the green of the leek and add this to the pan, add also the peppercorns and the vinegar.
Bring to the boil and simmer together for 10 mts.

Chop the Chervil and the Tarragon .
Slice the white of the leek very thinly and put into a small lidded pot with 30g. (1 oz.) of the butter.
Put this on a low heat and sweat for about 15 mts. until the Leek is soft.
Now slip the fish fillets into the pan of water and simmer them for about 8 mts.
While they are simmering take the pot with the leeks off the heat and beat in the egg yolks. Add the wine and beat again.
Put this back on the heat and, beating all the time, add in the remaining butter cut into chunks and 125 ml of the water in which the fish is poaching. Donít let it boil.
Put the fish out on the plates and spoon over the sauce.
Serve with plain boiled potatoes and Spinach or Broccoli.

October 2, 2006 04:44 PM | 0 Comments
  Martin Dwyer
Consultant Chef