John Dory In Saffron Sauce

John Dory in saffron sauce

Serves 4


  • 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


  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.
  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.
  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.
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