This creamy onion sauce goes well with the delicate flavour of John dory. Serve it with buttered spinach or broccoli and sauteed potatoes.
2 oz. butter
2 medium-sized onions, finely chopped
2 fl. oz. fish stock
½ teaspoon salt
1 teaspoon white pepper
10 fl. oz. double cream
1 tablespoon beurre manie
10 fl. oz. court bouillon
2 john dory, filleted
In a medium-sized saucepan, melt the butter over low heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown. Pour in the fish stock and bring to the boil over high heat. Add the salt and pepper.
Remove the pan from the heat and, using a wooden spoon, very carefully stir in the cream. Return the pan to low heat and stir in the beurre manie, a little at a time, stirring until the sauce is thick and smooth.
Set the sauce aside and keep warm while you poach the fish.
Pour the court bouillon into a large saucepan and bring to the boil over moderate heat. Add the fish fillets and cook for 8 to 10 minutes, or until they flake easily when tested with a fork.
With slotted spoons, transfer the fish to a warmed serving dish. Pour the sauce into a warmed sauceboat and serve at once, with the fish.