Saffron John Dory Orzo with Garlic Aioli

Ingredients

• 300 g John Dory Fish Bones (bones from 2 fillets, roasted)
• 4 tbsp Olive Oil (extra‑virgin, for roasting and aioli)
• 1 tsp Salt (kosher, plus pinch for aioli)
• 1 piece Onion (medium, diced)
• 1 piece Carrot (medium, diced)
• 2 pieces Tomatoes (ripe, chopped)
• 2 sprigs Fresh Thyme (leaves stripped)
• 3 cloves Garlic (minced)
• 0.1 g Saffron Threads (pinch, high‑quality)
• 4 cup Water (for stock and cooking)
• 300 g Orzo Pasta (dry)
• 2 tbsp Lemon Juice (fresh, from half a lemon)
• 1 tsp Dijon Mustard (for emulsification)
• 3 pieces Egg Yolks (large, at room temperature)
• 1 piece Red Chili (finely chopped, optional heat)
• 4 tbsp Vegetable Oil (neutral oil to balance olive oil bitterness)

Instructions

1. Roast the Fish Bones

   Preheat the oven to 200°C (400°F). Toss the John Dory bones with 1 tbsp olive oil and a pinch of salt, spread them on a roasting pan, and roast until lightly browned, about 15 minutes.

   Time: PT15M

   Temperature: 200°C

2. Prepare the Aromatics

   While the bones roast, dice the onion and carrot, chop the tomatoes, mince the garlic, and strip the thyme leaves. Set aside.

   Time: PT10M

3. Make the Saffron Stock

   In a saucepan, combine the roasted bones, all prepared vegetables, thyme sprigs, the remaining 3 tbsp olive oil, a pinch of salt, and the saffron threads. Add 4 cups water, bring to a gentle boil, then reduce to a low simmer for 20 minutes.

   Time: PT20M

   Temperature: low simmer

4. Strain the Stock

   Place a fine mesh strainer over a clean bowl, pour the stock through, discarding solids. Keep the liquid warm on low heat.

   Time: PT5M

   Temperature: low

5. Cook the Orzo

   Add the dry orzo to the warm stock, stirring gently. Simmer on low heat for 10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and has absorbed most of the liquid.

   Time: PT10M

   Temperature: low

6. Poach the John Dory Fillet

   Place a single John Dory fillet (about 150 g) into the pan with the cooked orzo, cover, and let it gently steam for 5 minutes until opaque and flaky.

   Time: PT5M

   Temperature: low

7. Prepare the Aioli Reduction

   In a small saucepan, combine 2 tbsp water, a pinch of saffron, and the minced garlic. Warm over low heat for 5 minutes until the garlic softens and the saffron infuses the liquid.

   Time: PT5M

   Temperature: low

8. Emulsify the Garlic‑Saffron Aioli

   In a small bowl, whisk together Dijon mustard, the 3 egg yolks, lemon juice, and the warm saffron‑garlic reduction. Slowly drizzle in olive oil and vegetable oil (alternating) while whisking continuously until a thick, glossy emulsion forms. Season with salt to taste.

   Time: PT10M

9. Plate and Serve

   Divide the saffron‑infused orzo and poached John Dory onto serving plates. Top each portion with a generous dollop of the saffron‑garlic aioli. Garnish with a few extra thyme leaves if desired.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g