Dory
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- The John Dory or Poisson de St.
- Pierre is a very ugly fish, but is highly esteemed from the firmness of its flesh ;
- those which are thickest across the shoulders are the best.1 Have ready a fish-kettle of spring water boiling, throw in a handful of salt, put the fish on the drainer and boil for 20 minutes — of course a small dory requires a shorter time — lift the drainer out and take care in transferring the fish to the dish, on which a napkin has been placed over the earthenware drainer.
- Serve Dutch sauce in a sauce-boat, or brown caper sauce, according to taste and to the other sauces of the dinner that day.
Plating
Cookware for this recipe
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Saucepan
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Kettle