Saint-Pierre (John Dory) filets with citrus flavored butter
4
peoples
40 min
15 min
Ingredients
4 x 160g fillets of dwarf dory or cape doty, peeled,
100g gingerbread,
1 orange's zest,
2 lemons' zest,
1/2 or 1/3 of a ginger root's thin slices.
Description
Gingerbread:
Cut the gingerbread into thin slices, dry them in the oven at 300°F (slow). When slices are dried, grind them into a fine powder, using a coffee grinder.
4 x 160g fillets of dwarf dory or cape doty, peeled,
100g gingerbread,
1 orange's zest,
2 lemons' zest,
1/2 or 1/3 of a ginger root's thin slices.
Gingerbread:
Cut the gingerbread into thin slices, dry them in the oven at 300°F (slow). When slices are dried, grind them into a fine powder, using a coffee grinder.