John Dory in Saffron Sauce
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fillets John Dory
8 fl ozs / 250 ml dry white wine
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
the shallot, crush the garlic, steep the saffron
in a little warm wine. Mix the cornflour into
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.
heat down further and add the fish - you may
need to do two fillets at a time. Poach until
cooked - about five minutes.
fish to warm, covered serving dish.
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