A simple but luxurious celebration of John Dory poached in champagne and herbs ... add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne.

I have always been a fan of cold poached fish. I find the larger flaked fish like hapuka, bluenose, warehou, etc work best for this sort of thing. Texturally as well as flavour wise, this works a ...