John Dory II is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of john dory that's stuffed with whiting forcemeat and barbecued or grilled (broiled) until done beore being served with brown caper or piquante sauce. The full recipe is presented here and I hope you enjoy this classic British version of: John Dory II.
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This is a classic recipe for a Victorian version of John Dory II that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 199.—JOHN DORY.
Cook the fish in water with a little salt, and be careful that it is not allowed to boil; as this fish, which is far from presenting an ornamental or pleasing aspect, is positively hideous to behold when further disfigured by its being allowed to boil fast while it is being cooked. When the dory is done, dish it up with care, in order not to break it; and send it to table with lobster, shrimp, anchovy, or Dutch sauce. Note.—Dories may also be stuffed, and baked or grilled, and served with brown caper sauce, or piquante sauce.
Stuff the John Dory with the forcemeat then coat with olive oil and either barbecue or grill until cooked through and hot (about 60 minutes, or until the flesh flakes easily with a fork). Transfer to a warmed serving dish and serve accompanied by brown caper sauce or piquante sauce.
