by John Dory | Oct 28, 2021 | Recipes
Oysters Rockefeller 4 tablespoons unsalted butter2 garlic cloves (minced)1/3 cup bread crumbs (Panko preferred)2 shallots (chopped)2 cups chopped fresh spinach1/4 cup PernodSalt and pepper (to taste)Dash red pepper sauce2 tablespoons olive oil1/4 cup grated Parmesan1...
by John Dory | Oct 28, 2021 | Recipes
Salmon Rillettes 2 cups dry white wine1 tablespoon minced shallot1 pound skinless salmon fillet (preferably wild, cut into 1-inch pieces)3 ounces smoked salmon (cut into 1/4′ pieces)1/2 cup or more mayonnaise2 tablespoon thinly sliced fresh chives1 tablespoon or...
by John Dory | Oct 28, 2021 | Recipes
Smoked Fish Fritters with Beet Vinaigrette BEET VINAIGRETTE2 medium red beets (about 8 oz. total)¼ cup fresh lemon juice2 tablespoon prepared horseradish1 tablespoon Sherry vinegar½ cup extra-virgin olive oilKosher saltFISH FRITTERS1 12- oz. skinless cod5 tablespoon...
by John Dory | Oct 27, 2021 | Recipes
Eventide Fish (and Scallop) Chowder 1 teaspoon black peppercorns1 pound boneless (skinless cod fillet, about 1-inch thick)Kosher salt1 pound sea scallops (or use more cod, some hake or another firm fish)2 tablespoons unsalted butter1 medium white or yellow onion...
by John Dory | Oct 27, 2021 | Recipes
Scallop Bourride (Provencal Scallop Stew with Aioli 2 cups fish stockLarge pinch saffron threads12 thin slices baguette1 ½ cups extra virgin olive oil6 large cloves garlic1 large eggJuice of 1 lemonSaltCayenne or espelette pepper1 medium fennel bulb1 cup finely...
