X
Feedback

See answers to common questions. FAQ

Need help?

Having trouble or want to ask a question?

Call us on the number below Mon-Fri 9-5 UK time.

Or leave a message and we'll call you back

 

Tell us what you think

We are always pleased to receive comments on every aspects of our site. If you leave contact details, we'll follow up if appropriate.

 
X
Feedback
Please enter text.
 
THE FISH SOCIETY
0 ITEMS £0.00 + £0.00 DELIVERY
BASKET
CHECKOUT
MY ACCOUNT

Welcome to THE FISH SOCIETY!

The UK’s leading internet fishmonger

has a very special offer for new customers:

 

If your trolley is worth £50, we'll give you free delivery.

If you get it to £80, we'll give you free delivery

plus a further £10 off.
 
This offer will be applied automatically at our checkout

if you make a purchase on this visit.
 
So stock up on your favourite fish…

or try something new!

 

 

Yes please!
No thanks!
 
Open shopping basket
Close
 
 
ITEM QUANTITY TOTAL
  
    SUB TOTAL £0.00
Delivery to DELIVERYNorthwest
Delivery
 
Air Mail Delivery
Tracked mail Delivery
DHL delivery
Air Mail Delivery
Tracked mail Delivery
DHL delivery
fdsfdsfdsfds
 
incur a surcharge.
 
The Fish Society > "j" > John Dory fillet

BROWSE FISH >

SEARCH FISH

 

John Dory fillet

SEE OUR OTHER JOHN DORY

Jane Grigson spoke for many when she said John Dory was "one of the most desirable creatures in the sea, to be compared with sole and turbot". Rick Stein's Seafood Odyssey (p106) includes a scrumptious Italian fish stew which, by including gurnard, squid and cod, makes JD go a long way. But it has to be said, it's even better by itself. Packs normally contain a single BONELESS fillet from a large or very large fish.

 

URGENT? ORDER BY 1PM
GET IT TOMORROW
 
CLICK ROW TO ADD TO BASKET
Dark blue rows indicate stock is less than 5
1x J-Dory flt 2S svgs
+Buy
1x J-Dory flt 1L/2S svgs
+Buy
 
 
You might also enjoy...
 
 
 
 
 
 
 
 
Recipe
John Dory in saffron sauce Fish code 131008 Serves 4

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.

 

 Suggestion 2: Ian Curley's Joh  Dory: What's Cooking