John Dory chops with anchovy and reaper butter and jerk cauliflower from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 100) by Josh Niland

  • spring onions
  • French shallots
  • ground allspice
  • cauliflower
  • ground cinnamon
  • garlic
  • fresh ginger
  • lemons
  • limes
  • thyme
  • Worcestershire sauce
  • grapeseed oil
  • ground cloves
  • ghee
  • sea salt flakes
  • Carolina reaper chillies
  • light soy sauce
  • tamarind paste
  • Scotch bonnet chillies
  • unsalted butter
  • young ginger
  • anchovies
  • John Dory chops
  • EYB Comments

    Can substitute John Dory darnes for John Dory chops; bird's eye chillies for Scotch bonnet chillies; and sambal oelek, grilled green chillies, or grilled red chillies for the fermented chillies. Allow chillies to ferment for a minimum of 2 weeks, and cauliflower to marinate overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute John Dory darnes for John Dory chops; bird's eye chillies for Scotch bonnet chillies; and sambal oelek, grilled green chillies, or grilled red chillies for the fermented chillies. Allow chillies to ferment for a minimum of 2 weeks, and cauliflower to marinate overnight.

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