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 with Caper Butter Sauce 12 monkfish medallions (1/2-inch thick (about 2 pounds))½ cup all-purpose flour1 teaspoon dry mustardSalt and ground black pepper6 tablespoons unsalted butter1 tablespoon finely minced shallots2 tablespoons drained capers2...
by John Dory | Oct 6, 2021 | Recipes
Pan-Seared Hake and Asparagus with Aioli FOR THE AIOLI1 to 2 garlic cloves (finely grated or mashed to a paste, or use 1 tablespoon minced green garlic)½ teaspoon lemon juice (more to taste)⅛ teaspoon fine sea salt (more to taste)1 large egg1 large egg yolk¾...
by John Dory | Oct 5, 2021 | Recipes
Cullen Skink (Traditional Scottish Fish Chowder) 4 cups 950ml whole milk1 bay leaf1 pound 450g finnan haddie (Scottish smoked haddock), or homemade cold-smoked fish (see note)2 tablespoons 30g unsalted butter1 medium (8-ounce; 225g yellow onion, finely diced)1 pound...
