4 fillets John Dory
250ml / 8 fl oz dry white wine
1 shallot
1 clove of garlic
½ tsp dried thyme
1 tsp fennel seeds
25g / 1oz butter (unsalted)
20 threads saffron
1 tsp French seedy mustard
4 tbsps single cream
½ tsp cornflour
Salt, black pepper | 1 Chop the shallot, crush the garlic, steep the saffron in a little warm wine. Mix the cornflour into the cream.
2 In large frying pan, combine wine, shallot, garlic, thyme, fennel, some pepper and the butter. Bring to boil then reduce heat and simmer for three minutes, always stirring.
3 Turn heat down further and add the fish - you may need to do two fillets at a time. Poach until cooked - about five minutes.
4 Transfer fish to warm, covered serving dish.
5 Turn the heat back up again and reduce the liquid by about half. Then pour it through a sieve into a small saucepan. Now stir in saffron and mustard. Simmer for two minutes. Add the cream and cook for one minute more. Pour over fish and serve. |
