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The Official Downton Abbey Christmas Cookbook

BAKED JOHN DORY

Stewed cucumbers were the traditional

garnish for this dish, but thinly sliced

fresh cucumber is a superior choice and

looks particularly striking.The triangular

croutons, which were called “sippets”in

historical recipes, have been served with

savory dishes of all kinds—soups, broths,

meats, fish—since the thirteenth century.

It might seem strange to contemporary

diners to serve toast with fish, but it is a

surprisingly pleasant pairing.

SERVES 4

INGREDIENTS

FOR THE FISH

Unsalted butter, for the baking

dish

 skin-on John Dory or petrale

sole fillets, about ½ lb ( g)

each

 bunch fresh chives

 bunch fresh chervil

 bunch fresh flat-leaf parsley

 egg, lightly beaten

Salt and black pepper

¼ cup ( ml) fish stock

 tablespoons dry white wine

FOR THE CROUTONS

– thin slices white bread

 tablespoon unsalted butter

FOR THE SAUCE

 tablespoon unsalted butter

 tablespoon flour

⅔ cup ( ml) fish stock

 anchovy fillet in olive oil,

minced

Juice of ¼ lemon

Salt and black pepper

½ cucumber, peeled, if desired,

and thinly sliced, for garnish

Chopped fresh flat-leaf parsley,

chives, and/or chervil, for garnish

(optional)

To prepare the fish, preheat the oven to °F (°C). Butter

a baking dish just large enough to accommodate the fish fillets in

two layers.

Chop the chives, chervil, and parsley roughly, discarding any

coarse stems, then toss together in a small bowl. Brush the fish

fillets all over with the beaten egg and season them with salt

and pepper.

Scatter one-third of the mixed herbs over the bottom of the

prepared baking dish and place  fillets, skin side down, on top.

Sprinkle the flesh side of the fillets in the dish with the remaining

mixed herbs, coating them evenly. Place the remaining  fillets,

skin side up, on top of the fillets in the dish, so the herbs are

sandwiched between the two layers of fillets. In a small cup or

bowl, stir together the stock and wine, then pour the mixture

into the dish.

Bake the fish just until it flakes when tested with a fork,

– minutes.

Recipe continues