John Dory In Saffron Sauce

Our John Dory in Saffron Sauce recipe brings out the delicate, sweet flavours of this premium fish, pairing it perfectly with a rich and aromatic saffron-infused sauce. The result is a luxurious and elegant dish that's ideal for special occasions or an indulgent meal at home. Simple yet sophisticated, this recipe highlights the tender texture of John Dory, making it a true seafood delight.

  • Beginner
  • Serves 4
  • 15 minutes
Buy Wild British John Dory Fillet

What you’ll need

  • 4 fillets John Dory
  • 250ml fish stock (try ours!)
  • A glass of 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

Let's Cook!

Step 1

Chop the shallot, crush the garlic, steep the saffron in a little of the wine. Blend the cornflour with a little water then into the cream.

Step 2

In large frying pan, combine stock, shallot, garlic, thyme, fennel, some pepper and the butter. Bring to boil then reduce heat and simmer for three minutes, always stirring.

Step 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.

Step 4

Transfer fish to warm, covered serving dish.

Step 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.

Wild British John Dory Fillet

Fish used in this recipe

Wild British John Dory Fillet

From £28.10
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Wild British Dover Sole Fillet

Alternatively you can try

Wild British Dover Sole Fillet

From £10.90
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