John Dory, Sauce for
Ingredients
Directions
Boil the red mullet for 10 minutes.
Remove the flesh and pound it.
Rub the pounded flesh through a fine sieve.
Mix the sieved flesh with the melted butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red mullet
- Provides the main flavour and body of the sauce once its flesh is pounded and sieved.
- Melted butter
- Adds fat and richness, giving the sauce a smooth, silky mouthfeel.
The step that matters
Rubbing the pounded flesh through a fine sieve. Pushing the cooked flesh through a fine sieve breaks down fibres and removes small bones and lumps, so the sauce turns smooth rather than grainy. Skipping or rushing this step leaves a coarse texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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