Category Archives: butter

John Dory

John Dory1

The John Dory, aka St. Pierre, is one of my all time favorite fish in the sea.  I first encountered this magnificent fish while working for Dave Blagden (a fourth generation master fish monger) at his shop Blagden’s in London.  While the shop is unfortunately now closed, the lessons and appreciation of this fish continue on.

The John Dory got it’s English name from the French, Jaune Dore or golden yellow.  Hard to tell from this picture but the fish, especially in their younger age, actually have a golden yellow color in the water.  Also hard to tell by looking at this picture is the amount of armor this fish carries with it.  All around the perimeter of the body, just below the fins, are cleverly disguised spikes or horns if you will.  And what holds these spikes to the body are what must be bullet proof oval plates that over lap each other.  There is also one spike, along with razor sharp edges, just at the outer most point of each gill.  This armament is rumored to be the reason for the name St. Pierre or Saint Peter’s fish.  The legend goes that Saint Peter himself, the patron saint of fishermen, taught fishermen how to pick up the fish without cutting their hands by grabbing them just behind the gills to avoid all the spikes.  Because Saint Peter grabbed the fish in this manner all John Dory have a distinctive spot in this area (I know you can’t see it in this picture, but trust me it is there).

John Dory are typically found in the Atlantic Ocean around Europe as well as in the Mediterranean Sea.  Cleaning them is obviously not easy.  Though they swim like a round fish they actually have a bone structure similar to that of a flat fish such as Halibut or Flounder.  The first thing to accomplish when cleaning this fish is to cut under all of the plates that surround the fish.  This can be done in two ways.  The first, and my preference, is to cut underneath them by inserting your knife under the plates from the the body side, meaning from the outside of the fish.  The second way is the cut all of the fins off, down to the plates, and then filet the fish from the outside.  I find that cutting all the fins off, while possibly safer, takes far to much time.  Not to mention you have to have scissors durable enough to complete the task.  Either way, once this is accomplished remove the filets as you would over filet any flat fish, many filets can be cut into two pieces.  The one bad thing I have to say about this fish is the yield.  From my experience you are only going to obtain a 35% to 40% usable filet from the over all weight of the fish.  None the less this fish is worth it.  The texture of the John Dory is amazing, silky smooth yet durable.  It is the sexy cousin of the Swordfish.  Not quite a steak like texture but not flaky either.  The flavor is delicate and sweet and will take on most flavors it is cooked with so I limit it to salt, butter, thyme, and lemon juice.

— matt bolus

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Filed under Acid, Bottarga, Butcher, Buthering, butter, Cooking, Fish, Fish Eggs, Fish Roe, Flavor, Herbs, Ideas, John Dory, Lemon Juice, Matt Bolus, Thyme, Uncategorized

Quick Release Video

Here is a fun look at what a Jimi Hatt and I do on our spare time!

http://www.youtube.com/watch?v​=n9w6aPM8msM

–matt bolus

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Filed under Books, Brown Sugar, Butcher, Buthering, butter, Canning, Charleston, Cooking, Cream, Garden, Ideas, Matt Bolus, Pickling, pork, Potatoes, Radishes, Salt Curing, Travel, Uncategorized, Vegetables

Sweet Potatoes

After featuring our sweet potato puree at several public functions we have had multiple requests for the recipe. I also want to add that when we call it a “puree” it really is no different from mashed potatoes. Sweet potatoes are not as starchy as their Idaho cousins and can be put into a blender to add all the goodness to them without taking on a gummy texture. This is one of the most simple recipes and changed my life with sweet potatoes forever.

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius or Gas Mark 6. Do nothing to the sweet potatoes, leave the skin on, do not coat in oil, do not sprinkle with salt or pepper. Place the sweet potatoes on a baking sheet and bake in the oven until very soft. The time it takes to cook the potatoes will of course vary according to where you are at geographically speaking, the size of the potatoes, and whether or not you oven is a conventional oven or a convection oven. It should take roughly 30 minutes to completely cook a medium to medium large size sweet potato. Once the potatoes are cooked through take them out of the oven, have your blender ready. Working quickly and carefully remove all the skin (should peel off very easily) and put the flesh into the blender. For every sweet potato that you cook you will need to have ready 1 1/2 Tablespoons or 3/4 ounces or 22 grams of cold butter and a pinch of salt. Add the butter to the potatoes and season with salt. I don’t use pepper with this recipe but you can of course change it how you would like to. Puree the mixture until all the ingredients are evenly combined and the texture is velvety smooth.

Let me know how you like it. I have also added vanilla to the mix in the form of either extract or scraped beans. This will sweeten the end result so be careful with what you are serving it with. I have also added dark brown sugar and Tabasco sauce (in copious amounts) with great results; a sweet and spicy potato.

— matt bolus

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Filed under Brown Sugar, butter, Charleston, Cooking, Flavor, Garden, Ideas, Kiawah Island, Mashed Potatoes, Matt Bolus, Potato Puree, Potatoes, Red Sky, Restaurant, Seabrook Island, sweet potatoes, Uncategorized