Ingredients

1 john dori ()approx. 1.6-2 kg

3 leeks

1 fennel bulb

3 celery stalks

1 litre white wine

1 sheet konbu seaweed

6 sheets nori

3 gr high quality saffron

300cream

200gr butter

salt

method

Start by filtering the fish carefully and divide into 4 equal portions , rest in tray with absorbent paper and put aside in the fridge . Clean carefully all the “xewk “put in a small pot add the vegetables and white wine cover bones with water and bring to the boil Skim off impurities at the top , simmer for 20 minutes . switch off and let stock rest for an hour ; pass through a fine strainer Soak seaweed in 200ml of the stock and set aside for 10 minutes . stain again the 200ml stock and put in a small pot and reduce on high heat with 3 grams saffron till thick . Add cream and reduce again . finish with 2 knobs ice- cold butter . Arrange seasoning with salt and lemon juice . Bring fish fillets to room temperture and season with salt . warm up to a pan with a bit of neutral oil . pat dry fish and start frying on high heat with 3 grams saffron till thick . Add cream and reduce again . Finish with 2 knobs ice- cold butter . arrange seasoning with salt and lemon juice .

Bring fish fillets out at room temperture and season with a bit of salt . Warm up a pan with a bit of nuetral oil( no olive oil).

pat dey fish fillets and start frying on high heat skin side foe 5minutes each side . . Add baste fillets fish fillets till butter is almost burst . Remove fish from pan and season with lemon juice

Warm up the sauce and put each fillet in a plate , garished with the seaweed and put sauce on top of the fish fillets .

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