Poached John Dory with Scallops

Poached John Dory with Scallops

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Servings: 4
Calories: 251


  • 1 large or 2 medium John Dory
  • 4 scallops cleaned and trimmed
  • Warm stock made from the fish head and bones
  • 4 tablespoons dry vermouth
  • Juice of 1/2 orange and 4 matchsticks of thinly pared orange peel blanched
  • Freshly ground black pepper
  • Chervil to garnish


  • Although the John Dory is a round fish, lifting off the fillets is more like dealing with a flat fish.
  • Take off the 4 fillets and use the head and bones to make the stock.
  • If you wish to skin the fillets, this is more easily done after cooking.
  • Wash the fish fillets and pat dry with kitchen paper. Slice the white lobe of each scallop in half.
  • Place the fish fillets in a shallow pan suitable for poaching and pour the warm stock over, adding the vermouth, orange juice and matchsticks of peel and a grinding of black pepper.
  • Bring slowly up to just under simmering point and poach for 2 minutes.
  • Now add the scallops and continue to poach for a further minute, or until just cooked, adding the corals of the scallops for the final 30 seconds' cooking time: they cook very quickly.
  • Using a perforated spoon, transfer the fish fillets and scallops to a warmed serving dish and keep warm.
  • Reduce the poaching liquid by half, until it is of a creamy consistency. Check the seasoning, trickle some sauce over and around the fillets and scallops, garnish each fillet with a clover pattern of chervil and place a scallop coral in the centre.
Calories: 251 kcal
Carbohydrates: 5 g
Protein: 39 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 134 mg
Sodium: 156 mg
Potassium: 896 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 187 IU
Vitamin C: 19 mg
Calcium: 46 mg
Iron: 1 mg
Ingredients Fish & Seafood
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