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Name of fish at L'ami Jean?

k
kleary2 Mar 24, 2008 07:31 PM

I hope someone can help. We recently had dinner at L'ami Jean and I had what the waiter described as a "John Dory-type" fish. It was on the bone, and I'm pretty sure it was called St. Pierre. Can anyone verify that? I'm trying to write a piece for a class and would like to be accurate here. Thanks in advance!

  1. r
    rrems Mar 24, 2008 07:40 PM

    Yes, John Dory and St. Pierre are the same thing.

    1. erica Mar 25, 2008 04:46 AM

      I think that there is similarity to tilapia...can these fish be one and the same the same?
      (please tell me "no")
      For a class you could also refer to the "thumbprint" of St. Peter that supposedly gives the fish its' name..

      5 Replies
      1. re: erica
        r
        rrems Mar 25, 2008 05:08 AM

        Tilapia is very similar, perhaps even the same, certainly from the same family, but it comes from different waters, and is usually farm-raised. I believe St. Pierre only comes from northern European waters.

        1. re: rrems
          erica Mar 25, 2008 05:26 AM

          Thanks! Rrems..see my report on Bar Blanc..thank you for recommending!

        2. re: erica
          PBSF Mar 27, 2008 12:05 AM

          John Dory also known as St.Pierre is a salt water fish found mostly in the Mediterranean, North Atlantic and off Australia. It is a thin body fish with a black spot in each side. The flesh is a light yellow when raw and has a firm, sweet and delicate taste. It is one of the most prized fish in Europe. It is no way related to tilapia which is a fresh water farmed fish.

          1. re: PBSF
            f
            f2dat06 Mar 27, 2008 07:15 AM

            The black spots are supposed to be thumb prints of St. Peter (Pierre).

            1. re: PBSF
              zuriga1 Mar 28, 2008 10:42 AM

              I'm sure you're correct. Many restaurants get it wrong. In NY, when I lived there, one of my favorite meals was at a place near Lincoln Center that called the dish St. Peter's fish (aka tilapia). The chef should have known better. :-)

          2. s
            souvenir Mar 28, 2008 11:59 AM

            It may be too late for your paper, or maybe too nitpicky, and/or I may be incorrect... I don't remember seeing it written with the abbreviation St.

            On menus, I remember Saint Pierre, Saint-Pierre, or all in lower case, with or without the dash. I googled it a bit trying to confirm this and the google results seem to confirm my memory of the spelling/usage.

            1. f
              faijay Mar 28, 2008 03:40 PM

              I have eatem Saint-Pierre and John Dory which are the same; both are very tasty. Tilapia is bland, bland, bland. It is for people who do not like fish.

              1 Reply
              1. re: faijay
                r
                rrems Mar 28, 2008 08:46 PM

                I completely agree that tilapia is many notches below Saint-Pierre, and I do not order it in restaurants, but I do have a great recipe for it that I make at home. It is basically a saltimbocca made with tilapia instead of veal. Salt and pepper the tilapia, cover it with a few fresh sage leaves, and wrap in prosciutto, then saute in butter and lemon. The tilapia is just the right taste and texture to work with the prosciutto and sage.

              2. k
                kleary2 Mar 29, 2008 03:27 PM

                Thanks to everyone - you've been a big help!

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