A very simple, but unusual way of cooking fish, John Dory in Cider is excellent served with Beurre Nantais and creamed spinach.
1 oz. butter
1 medium-sized onion, thinly sliced
1 large carrot, scraped and thinly sliced
10 fl. oz. dry cider
2 John dory, filleted
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and carrot and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Pour in the cider and bring to the boil over high heat. Reduce the heat to moderate and add the fish fillets to the pan.
Poach for 8 to 10 minutes, or until the flesh flakes easily when tested with a fork. Transfer the mixture to a warmed serving dish and serve at once.