by John Dory | Oct 21, 2021 | Recipes
Satay Udang (Indonesian Shrimp Satay) 1 1 ⁄2 lb. (about 40 medium shrimp, peeled and deveined)1 tbsp. fresh lime juice1 ⁄2 cup chopped shallots1 1 ⁄2 tbsp. dark brown sugar1 tsp. kosher salt8 makrut lime leaves (stemmed)3 candlenuts (or substitute 5 macadamia nuts)4...
by John Dory | Oct 15, 2021 | Recipes
Steamed Bass with Onion, Ginger and Scallion 1 1½-pound whole white fish (such as black sea bass, branzino, or flounder), cleaned with head and tail intactKosher salt and freshly ground black pepperfreshly ground black pepper2 by ½-inch piece fresh ginger (peeled and...
by John Dory | Oct 15, 2021 | Recipes
Monkfish Medallions with Dijon Caper Sauce 1 lb monkfish (cut into 1/2-inch thick medallions)½ cup flour1 teaspoon dijon mustardSalt and ground black pepper3 tablespoons unsalted butter1 tablespoon shallots (finely minced)2 cloves garlic (finely minced)2...
by John Dory | Oct 6, 2021 | Recipes
Pan-Seared Hake and Asparagus with Aioli FOR THE AIOLI2 garlic cloves (finely grated or pressed)½ teaspoon lemon juice (more to taste)⅛ teaspoon salt (more to taste)1 large egg1 large egg yolk¾ cup extra-virgin olive oil1 tablespoon chopped fresh tarragon or...
by John Dory | Oct 5, 2021 | Recipes
Cullen Skink (Traditional Celtic Fish Chowder) 4 cups whole milk1 bay leaf4 sprigs of fresh thyme1 lb finnan haddie 2 tbsp unsalted Irish butter1 medium onion (finely diced)1 lb Yukon gold potatoes (peeled and diced )1/2 cup heavy creamsalt and freshly ground...
