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Seafood stuffed John Dory


(Votes count 466)

(Rating average 3,00)

A dish deeply rooted in the city and with a strong presence in soups and stews celebrations.


Peel seafood and reserve heads and shells. To prepare filling, stir-fry thinly chopped onion until soft but dont let it brown. Next, add seafood cut into thin pieces, a little salt and ground white pepper. Sauté and after some minutes, add teaspoon of bread crumbs and half a glass of brandy, stirring constantly until cooked. Let it cool.

Clean John Dory, removing dark skin and flaking off the lighter one, four fillets can be obtained, removing bones with a small and sharp boning knife, flatten them and put the ones without skin as a base, filling is spread among the four fillets and then, cover them with the ones with skin, placing skin - side down. Next, season and deep - fry them once battered in flour and egg and transfer them to a pot.

Prepare a fumet with head and fish bone of John Dory, seafood heads and shells, a carrot, leek, a glass of dry white wine and a pinch of salt, covering it with water and let it simmer for ten minutes. Make a roux sauce, by dissolving butter in a pan and when it is ready, add flour, mix well and add five ladles of fumet, garlic, chopped parsley and a pinch of salt (if necessary).

Let it cook for about twenty minutes. This sauce must be lightly thick and get a greenish white colour. Cover John Dory with this sauce and heat it. Serve dish decorated with steamed carved potatoes, grated carrot, some lemon slices and chopped parsley.
Seafood stuffed John Dory
    2 John Dory about 700 gr. each.
  • 200 gr. shrimps.
  • 4 red shrimps or 4 king prawns.
  • 1/2 glass of brandy.
  • 1 teaspoon of bread crumbs.
  • 1 clove of garlic.
  • 1 leek.
  • 1 carrot.
  • 1 glass of dry white wine.
  • For batter:
  • 2 or 3 eggs.
  • Flour
  • Olive oil (a table spoon to sauté filling and 1/2 l. to fry John Dory).
  • Black pepper.
  • Salt.
  • For sauce:
  • 5 ladles of fumet or fish stock.
  • 1 teaspoon of chopped garlic.
  • 1 tablespoon of flour.
  • 1 teaspoon of chopped parsley.
  • Butter.
  • Salt, if necessary
  • For side dish:
  • 8 medium sized potatoes, boiled, peeled and carved.
  • 1 grated carrot.
  • Thin half slices of ham.
  • Chopped parsley.