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.
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.
