This delicious recipe is made with vanilla, apple, cinnamon and horseradish for a unique combination of flavors. Poached in a delicious bouillon, the fish is soft, flaky and delectable. A treasure.

John Dory Poached in an Apple Cider Court Bouillon

John Dory Poached in an Apple Cider Court Bouillon
Recipe type: Seafood
Serves: 4
  • 1 1/4 Cups no sugar-added apple cider
  • 1/4 Cup cider vinegar
  • 1 piece cinnamon stick (1" long)
  • 1/2 teaspoon freshly grated horseradish
  • 1 whole clove
  • 1 piece vanilla bean (1" long) or 1/8 teaspoon vanilla extract
  • 1/4 Cup finely-sliced sweet onion
  • 4 skinned John Dory or snapper filets; (1/4 pounds ea)
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/4 Cup butter; in pieces
  • 1/2 Cup diced Granny Smith apple
  • 3 radishes; diced
  • 1 Tablespoon chopped chives
  1. Make the court bouillon: Combine the apple cider, cider vinegar, cinnamon stick, horseradish, clove, vanilla and onion in a 12-inch skillet. Bring to a low simmer and cook 10 minutes.
  2. Season the fish with salt and pepper, add it to the court bouillon, cover the pan, and gently cook 3 minutes. Remove the fish and keep it warm.
  3. Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 minutes. Whisk in the butter and season with salt and pepper. Add the diced apple and radishes and cook 1 minute.
  4. Place the fish in the center of a deep dish or pasta bowl. Spoon the garnish and sauce over the fish and sprinkle with the chopped chives.
Shown here topped with a sundried tomato tapenade, with Salsa Verde and Vanilla Sauce on a bed of poached cubed apple. Simply extraordinary.

This recipe yields 4 servings.

Each serving: 271 calories; 254 mg sodium; 78 mg cholesterol; 13 grams fat; 10 grams carbohydrates; 27 grams protein; 0.77 gram fiber.
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