John Dory with curry sauce, cabbage and shallots

John Dory with curry sauce, cabbage and shallots

Fish Kitchen
David Loftus

Using a mayonnaise-based sauce is a good way to get flavours into a dish without overpowering the taste of the fish. John Dory has a lovely delicate flavour, which is enhanced here by a subtle, fresh-tasting curry sauce. Buttery cabbage and shallots contrast the moist texture of the fish beautifully.


Quantity Ingredient
2 john dory, gutted, filleted, skinned and pin-boned
1 savoy or hispi cabbage
75g unsalted butter
2 large banana shallots, peeled and thinly sliced
cornish sea salt

Curry sauce

Quantity Ingredient
2 medium egg yolks
1 teaspoon mild curry powder
3 teaspoons white wine vinegar
200ml sunflower oil
75ml apple juice

To serve

Quantity Ingredient
Curry oil


  1. Bring a large pan of lightly salted water to the boil. Remove and set aside 12 large outer leaves from the cabbage; halve, core and shred the rest.
  2. Add the whole cabbage leaves to the boiling water and blanch for 2 minutes. Remove and drain thoroughly, then plunge into ice-cold water to refresh, then drain and set aside.
  3. Heat the butter in a pan over a medium heat. When hot, add the shallots and shredded cabbage and cook for 3 minutes to soften, then tip onto a tray, spread out and leave to cool.
  4. Lay a sheet of cling film on your work surface. Lay the cabbage leaves out on the cling film, overlapping them slightly to form a sheet. Spread the shredded cabbage and shallots evenly on top, then roll up to form a sausage and wrap tightly in the cling film, twisting the ends to secure. Pierce the cling film with the tip of a knife to release any excess water, then chill the cabbage for 2 hours.
  5. To make the curry sauce, beat the egg yolks, curry powder, ½ teaspoon of salt and the wine vinegar together in a bowl, then slowly whisk in the oil, drop by drop to begin with, then in a steady stream to make a smooth, thick mayonnaise. Stir in the apple juice until evenly combined, then taste and adjust the seasoning.
  6. Heat your oven to 180°C. Heat your grill to its highest setting and oil a grill tray. Season the fish with salt and place skin side up on the grill tray.
  7. Slice the cabbage roll carefully into 4 even lengths and remove the cling film. Place the cabbage rolls on a lined baking tray and warm through in the oven for 5 minutes or so.
  8. Meanwhile, place the fish under the grill for 6 minutes or until just cooked. Gently warm the sauce in a pan until it just starts to steam, then take it off the heat and give it a good whisk.
  9. When the fish is ready, spoon the sauce into warm deep plates. Add a cabbage roll and a fish fillet to each and finish with a drizzle of curry oil.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again