John Dory with Seaweed Beurre Blanc: A Chef-Led Delight for Your Home Kitchen
John Dory with Seaweed Beurre Blanc is a refined seafood dish that brings together the delicate flavours of the ocean with a rich, buttery sauce enhanced by the umami depth of seaweed. This dish, often found in high-end restaurants, is now made accessible for home cooks through our chef-led recipe platform, allowing you to recreate the magic in your own kitchen.
The History Behind John Dory
John Dory, also known as St. Peter’s Fish, has long been a favorite among chefs for its firm, white flesh and subtle flavour. The fish is native to European waters, especially around the coasts of France, the UK, and the Mediterranean. Its mild taste makes it the perfect canvas for pairing with bold and flavourful sauces, like the classic beurre blanc.
John Dory gained popularity in the fine dining world due to its delicate texture, making it a go-to fish in French and Mediterranean cuisine. In France, it is often prepared with rich sauces, allowing the fish’s natural flavours to shine while being complemented by luxurious accompaniments.
What Is Seaweed Beurre Blanc?
Beurre blanc, which translates to “white butter,” is a classic French sauce made from a reduction of white wine and vinegar, with butter added in for a smooth, creamy finish. Seaweed, a staple in coastal cuisines, adds a briny, savoury element to the traditional beurre blanc. This infusion of seaweed into the sauce creates an umami-packed twist, giving it a more robust flavour profile that pairs beautifully with the subtlety of John Dory.
The use of seaweed in cooking has ancient roots, especially in Japanese and Celtic cultures, where it has long been valued for its flavour and nutritional benefits. Modern chefs have embraced seaweed as a versatile ingredient, using it to add depth to dishes without overpowering the other components.
Why This Dish Stands Out
What makes this dish exceptional is the harmony of flavours. The mild, flaky John Dory is balanced by the richness of the beurre blanc, while the seaweed introduces a subtle saltiness that evokes the essence of the ocean.
PrintJohn Dory with Seaweed Beurre Blanc
- Prep Time: 10 minutes
- Cook Time: 1 hour and 25 minutes
- Total Time: 1 hour and 35 minutes
Ingredients
- Pickled dulse
- 400g dulse seaweed – drained weight
- 90g G.F tamari soy sauce
- 100ml white wine vinegar
- 30g caster sugar
- 900g water
- Beurre Blanc Sauce (makes 150-200ml)
- 1/2 shallot, peeled and finely diced
- 50ml white wine vinegar
- 50ml white wine
- 200g unsalted butter, chilled and cubed
- Few drops of lemon juice
- A pinch of salt and ground white pepper
Instructions
- Make the pickled dulse: heat the water and vinegar in a pan and add the sugar and soy, stir until dissolved.
- Wash the dulse in cold running water to ensure it is clean and grit-free.
- Cover the dulse in the pickle and leave for a minimum of 1 day
- Now for the beurre blanc: Place the shallot in a small saucepan with the wine and the vinegar and water. Place over a medium heat and slowly reduce the liquid by at least two-thirds. Strain to remove the shallots.
- Put ¾ tbsp reduction in a small saucepan and, over a gentle heat, add a cube of cold butter. Using a small sauce whisk, incorporate the butter into the reduction as vigorously as you can. The sauce requires constant, vigorous whisking.
- As the butter melts fully, add another cube, repeating the vigorous whisking. Continue in this manner until the sauce is starting to thicken and at least half the butter has been added. Now the butter can be added a little more quickly, all the while ensuring the saucepan is not getting too hot, as overheating will split the sauce. Make sure the sauce heats up between additions of butter.
- Once all the butter has been added, the sauce should be pale, with a creamy consistency. Taste and season with more reduction, lemon juice, salt and ground white pepper. The sauce will keep briefly, but not for long; it is usually made just before serving.
