John Dory Gribiche Recipe
Ingredients
| 8 ocean perch fillets | ||
| Butter | 4 Teaspoon | |
| Fresh dill for garnish | ||
| MARINADE | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| White vinegar | 2 Tablespoon | |
| Lemon juice | 1 | |
| Garlic | 3 Clove (5gm) | |
| Chopped parsley | 2 Tablespoon | |
| Lemon thyme | 1 Tablespoon, finely chopped | |
| Salt | To Taste | |
| black pepper | 1 | |
| GRIBICHE | ||
| Egg yolks | 5 , boiled | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 1 tbsp. tarragon vinegar | ||
| Dijon Mustard | 1 Teaspoon | |
| Dill | 1 Teaspoon, finely chopped | |
| Tarragon | 1 Teaspoon, finely chopped | |
| Chives | 1 Teaspoon, chopped | |
| Capers | 1 Teaspoon, drained | |
| 2 medium-sized gherkins, chopped | ||
| Parsley | 1 Tablespoon, chopped | |
| Egg whites | 2 , boiled | |
Directions
Wash and pat fillets dry.
Place fish in a glass or ceramic dish.
Mix marinade ingredients together in a bowl.
Pour marinade over fish and leave for 2 hours, turning fish once.
To make gribiche, place the cooked egg yolks in a bowl with salt and pepper.
Mash well.
Add oil drop by drop, then slowly add vinegar, stirring constantly with a wooden spoon.
Keep sauce creamy by adding a little lukewarm water if necessary.
Stir in the mustard.
Add dill, tarragon, chives, capers, gherkins and parsley.
Fold in whites of eggs with metal spoon.
Adjust seasoning if necessary.
To barbecue, cut four squares of aluminum foil.
Put 2 fillets on shiny side of each square and spoon a little of the marinade over the fish.
Then add a pat of butter to each and seal.
Barbecue fish parcels for 5 to 8 minutes.
Place fish in a glass or ceramic dish.
Mix marinade ingredients together in a bowl.
Pour marinade over fish and leave for 2 hours, turning fish once.
To make gribiche, place the cooked egg yolks in a bowl with salt and pepper.
Mash well.
Add oil drop by drop, then slowly add vinegar, stirring constantly with a wooden spoon.
Keep sauce creamy by adding a little lukewarm water if necessary.
Stir in the mustard.
Add dill, tarragon, chives, capers, gherkins and parsley.
Fold in whites of eggs with metal spoon.
Adjust seasoning if necessary.
To barbecue, cut four squares of aluminum foil.
Put 2 fillets on shiny side of each square and spoon a little of the marinade over the fish.
Then add a pat of butter to each and seal.
Barbecue fish parcels for 5 to 8 minutes.
Chef
