The John Dory With Vodka Butter at Le Duc: This mainstay has been
serving scallops crudo and salmon tartare, the latter of which it claims
to have invented, to dignitaries and celebrities since 1967. Former
patrons include President Francois Mitterrand, who went there weekly,
and the Yves Saint Laurent co-founder and C.E.O. Pierre Berge.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: John Dory w/Vodka Butter
Categories: Seafood, Herbs, Citrus, Booze
Yield: 4 servings

2 (24 oz/700 g ea) John Dory;
- cleaned, heads on
Oil spray
5 oz (150 g) butter; diced
1 oz (60 mL) vodka
6 Thyme sprigs
2 Oregano sprigs
2 Garlic cloves, smashed
Lemon cheeks, to serve

Prepare a barbecue for grilling, and set oven @
325ºF/165ºC.

Secure fish in a barbecue fish basket. Spray the fish
and basket lightly with oil and cook directly over coals
until the skin is lightly scorched (2 minutes each
side), then transfer to the oven or raise the fish
further away from the heat to cook through to the bone
(10-12 minutes). Rest in a warm place for 2-3 minutes.

While fish is resting, warm butter, herbs, garlic and
vodka in a saucepan over medium heat (3-4 minutes).

Season fish with salt, spoon butter mixture on top and
serve with lemon cheeks.

By: David Moyle

RECIPE FROM: https://cooking.nytimes.com

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