Imported from the web
John Dory with quatre-quarts sauce
A whole John Dory served with a sauce known as “quatre-quarts,” prepared with lemon juice, butter, water, and olive oil. The method is also indicated as adaptable to any fish.
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Ingredients
- 1 whole John Dory
- lemon juice (one quarter; exact quantity not specified)
- butter (one quarter; exact quantity not specified)
- water (one quarter; exact quantity not specified)
- olive oil (one quarter; exact quantity not specified)
- 1 John Dory head (steeped; this may be the head of the whole fish listed above)
Steps
- 1
Prepare the quatre-quarts sauce by combining one quarter lemon juice, one quarter butter, one quarter water, and one quarter olive oil. The source does not specify the exact volumes or the sauce preparation technique.
- 2
Steep the John Dory head in the sauce. The duration and temperature are not indicated.
- 3
Serve with the whole John Dory. The source does not describe how to cook it; it states that the recipe can also be made with any fish.
Notes
The source gives “one quarter” of each of the four sauce ingredients without specifying the unit or reference volume. It does not provide the fish-cooking steps or details for preparing the sauce; do not consider estimated times to have been indicated by the author.
Nutrition per serving
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