John Dory With Celeriac and Porcini

Watch how to prepare this tasty recipe from the world’s leading how to specialist.

The cookery writer Eliza Acton observes in her 1845 book, Modern Cookery for Private Families, that John Dory “though of uninviting appearance, is considered by some persons as the most delicious fish that appears at table”. She recommends simply baking it “very gently”, avoiding drying it out in the oven.


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