Scaloppe di San Pietro Al Cognac (John Dory Fish)

The John Dory is a strange, mournful-looking fish. Its name is said to be derived from the Latin for doorkeeper, janitore, but its Latin name, Zeus faber, means ‘blacksmith of the gods’. The species seems surrounded by legends, the best-known being that the dark blotches on each flank are St Peter’s fingerprints, left when he took a coin from the fish’s mouth to pay his tax.


7 john dory fillets
3 tablespoons of thick cream
some cognac
Dry white wine
Olive Oil
chopped parsley
salt and pepper to taste

Flatten the john dory fillet slightly with a steak hammer. Flour and cook in a pan with a little olive oil. Add some white wine and let it evaporate then add the cognac and the cream. Salt and pepper and then cook on medium heat for another 10 minutes.
Remove the fish and then thicken the remaining liquid. Cover the fish with the sauce, add some parsley and serve.

No comments:

Post a Comment