Wash the clams well in several changes of water, and then drain them. Toss the shallot in a large pan. Add a stick of celery, the saffron, the clams and then the dry white wine. Bring to the boil just for long enough to open the clams. Strain off the cooking juice carrefuly, filtering it trough fine muslin.
This stock will be used for cooking potatoes. Take the clams out of their shells. They will be added to the potatoes right at the end of their cooking time, together with a spoonful of finely chopped chive.


The John Dory, cleaned, trimmed and wish its head cut off, should now be seized in a pan over a hot fire in order it lightly on both sides.
Salt and pepper the fish and lay it on a bed of potatoes cooked in the clam juice. Then finish cooking for 7 minutes in an oven at 180°.

To Serve: Garnish with a few fine slices of the fresh salsify, just tossed, together with a fine sprig of fennel and a few grains of sea salt sprinkled over the fish.