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John Dory Gribiche

Barbecue.Master's picture
  Ocean perch fillets 8
  Butter 4 Teaspoon
  Fresh dill 2 Teaspoon (For Garnish)
For marinade
  Dry white wine 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  White vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 3 Clove (15 gm)
  Finely chopped parsley 2 Tablespoon
  Chopped lemon thyme/Fresh thyme 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper 1
For gibiche
  Egg yolks 5 , hard boiled
  Olive oil 1⁄4 Cup (4 tbs)
  Tarragon vinegar 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Finely chopped fresh dill 1 Teaspoon
  Finely chopped fresh tarragon 1 Teaspoon
  Finely chopped fresh chives 1 Teaspoon
  Capers 1 Teaspoon, drained
  Gherkins 2 Medium, chopped
  Chopped fresh parsley 1 Tablespoon
  Hard boiled egg whites 2

Wash and pat fillets dry.
Place fish in a glass or ceramic dish.
Mix marinade ingredients together in a bowl.
Pour marinade over fish and leave for 2 hours, turning fish once.
To make gribiche, place the cooked egg yolks in a bowl with salt and pepper.
Mash well.
Add oil drop by drop, then slowly add vinegar, stirring constantly with a wooden spoon.
Keep sauce creamy by adding a little lukewarm water if necessary.
Stir in the mustard.
Add dill, tarragon, chives, capers, gherkins and parsley.
Fold in whites of eggs with metal spoon.
Adjust seasoning if necessary.
To barbecue, cut four squares of aluminum foil.
Put 2 fillets on shiny side of each square and spoon a little of the marinade over the fish.
Then add a pat of butter to each and seal.
Barbecue fish parcels for 5 to 8 minutes.

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John Dory Gribiche Recipe