John Dory with vinegar zabaglione

Whisk egg yolks with cider vinegar and apple juice to make a rich sauce for pan fried fish
By Matthew Fort
John Dory with vinegar zabaglione
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 4 egg yolks
  • 2 tbsp cider vinegar
  • 3 tbsp apple juice
  • 2 john dory, filleted
  • 8 bay leaves
  • butter, for frying
  • olive oil, for frying
  • buttered steamed green beans, to serve


1. Put the egg yolks into a heat-proof bowl. Whisk until pale and creamy. Place the bowl over a pot of simmering water. Add the vinegar, apple juice and 2 tablespoons of water and continue to whisk until you have a light, soft mass that rises into peaks and just holds.

2. Slice the John Dory fillets in half lengthways along the line in the centre of each fillet. Slip a bay leaf under the skin of each half-fillet.

3. Heat enough butter and oil to cover the base of a frying pan in a layer about ½ cm deep. Fry the fillets, basting them (pouring the butter over the fillet) from time to time until the fillets are cooked, but still delicate in the centre.

4. Divide the fillets among two plates and serve with the zabaglione and buttered steamed green beans.

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