Dutch Yellowtail Fish, Creamy Saffron Sauce & Horse Mushrooms

So excited when I got the opportunity to cook a dish with the Dutch Yellowtail Fish. Because the Dutch Yellowtail Fish is one of those Dutch innovative products to be proud of!

This fish is produced In Zeeland, a southwestern area in the Netherlands. The vision of the Yellowtail fish organization is to produce fish in a sustainable and fish-friendly environment. High-tech systems, like water purification system, make it possible to create the optimal conditions for the Yellowtail fish. This results in happy, healthy and stress-free fishes! Which, in the end, also results in a more delicious fish to consume! Besides that, to me, fish/meat always tastes better when you know that the animals have lived in good conditions.

In the Netherlands we love to serve fish with anise flavors, like fennel or tarragon. Therefore I have used Dutch Horse Mushrooms, or so called ‘Aniseseed Mushrooms’. However, if you don’t have those available near you, you can also use regular white mushrooms. Feel free to add a few anise seeds to the sauce in that case!

Yellowtail, Creamy Saffron Sauce & Horse Mushrooms

Servings 4 servings
Prep Time 10 minutes
Cook Time 15 minutes


  • Oven
  • Ovenproof Dish
  • Saucepan


Sauce Ingredients

  • 2 tbsp Olive Oil
  • 1 Shallot
  • 1 clove Garlic
  • Some Saffron or 1 teaspoon turmeric
  • 100 ml White Wine
  • 100 ml Shrimp Stock or fish stock
  • 100 ml Cream like oat cream

Other Ingredients

  • 600 gram Yellowtail Kingfish
  • 100 gram Horse Mushrooms
  • 300 gram White Beans (pre-cooked) or use 100 gram dried white beans*
  • 200 gram Cherry Tomatoes


*[8 hours ahead..]

  • When you are using dried white beans, make sure to soak these 6 hours ahead (or overnight). Then cook the beans in clean water for about 45-60 minutes.


  • Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit. If you have a grill, feel free to turn this on as well. This will give the tomatoes a better roast!
  • Cut the shallot in small cubes, the clove of garlic in slices and the mushrooms in half. You can also cut the fish in 4 or 6 even pieces.


  • Bake the shallot, garlic and mushrooms in the olive oil until glossy/brown.
  • Then add the white wine, saffron (or turmeric) and stock. Let this cook for about 5 minutes.
  • Then add the cream, drained beans and salt and pepper! Once the mixture is cooking, you can add it to the ovenproof dish.
  • Place the pieces of fish in the sauce and top with the cherry tomatoes.
  • Bake this oven dish for about 10 minutes in the preheated oven. The cherry tomatoes need to be roasted and the fish just cooked.


  • You can serve this dish with toasted (garlic) bread, cooked rice or a simple green salad!
Course: Dinner
Cuisine: Dutch

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