Ingredients

1 medium sized John Dory approx 500-600 grams

Method

Take one medium sized John Dory (approx 500-600 grams) and cut into fillets; place the fillets into a gratin dish and top with a few chopped shallots, season with salt and pepper then pour over a little dry white wine, and dry vermouth with a little fish stock.

Steam the fish for about 5 minutes in a hot oven then take out when the flesh becomes 'glassy', keep warm. Reduce the cooking juices, add some fresh cream and reduce again then add freshly grated ginger and a peeled and diced tomato.

Refine the sauce by whisking in some whole butter (unsalted) and finish it with some freshly chopped chives. Place the sauce in the centre of a hot plate and lay the fish fillets on the sauce. Serve immediately.