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Recipe for :

John Dory in Saffron Sauce

This recipes comes from The Fish Society a UK business which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>


4 fillets John Dory
8 fl ozs / 250 ml dry white wine
1 shallot
1 clove of garlic
1/2 tsp dried thyme
1 tsp fennel seeds
1oz / 20 gms butter (unsalted)
20 threads saffron
1 tsp french seedy mustard
4 tbsps single cream
1/2 tsp cornflour
salt, black pepper

  • Chop the shallot, crush the garlic, steep the saffron in a little warm wine. Mix the cornflour into the cream.
  • 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.
  • Turn heat down further and add the fish - you may need to do two fillets at a time. Poach until cooked - about five minutes.
  • Transfer fish to warm, covered serving dish.
  • 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.

Serves 4

The Fish Society