John Dory with cauliflower couscous and corn purée (Mark Southon)

John Dory with cauliflower couscous and corn purée (Mark Southon)

4.7 46 évaluations

Préparation 15min

Total 35min

4 portions

Ingrédients

Corn purée

unsalted butter
25 g
canned corn kernels (265 g drained weight)
375 g
pouring (whipping) cream
100 g

Cauliflower couscous

flaked almonds
100 g
cauliflower broken into florets
300 - 350 g
unsalted butter cut into pieces, plus an extra 2 tsp for frying
50 g
spring onions/shallots trimmed and finely sliced
2
sultanas
60 g
fresh chives finely chopped
10 sprigs
salt to taste
ground black pepper to taste
orange pith removed and segmented
1

Fish fillets

olive oil
1 tbsp
John Dory skinless fish fillets (approx. 180 g each - see Tip)
4
orange juiced
1
unsalted butter
1 tsp
freshly squeezed lemon juice to drizzle
fresh coriander leaves only, for garnishing

Infos nut. par 1 portion

Calories 723 kcal / 3036.4 kJ

Protides 47.4 g

Lipides 44.9 g

Glucides 30.4 g

Fibre 7.7 g

Graisses saturées 18.8 g

Sodium 378.4 mg

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Mark Southon 10 Recettes
Australie et Nouvelle-Zélande

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