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

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

4.7 49 valutazioni

Prep. 15min

Totale 35min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 378.4 mg

Proteine 47.4 g

Calorie 3036.4 kJ / 723 kcal

Grassi 44.9 g

Fibre 7.7 g

Grassi saturi 18.8 g

Carboidrati 30.4 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Chef favourites 57 ricette
Australia e Nuova Zelanda

Mark Southon 10 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Prawn tacos with avocado lime sauce

50min

Eggplant cannelloni

1u. 35min

Salmon with fennel and apple salad

1u. 20min

Lamb cutlets with spinach and pea purée

40min

Ruby kingfish with citrus yoghurt dressing

2u. 30min

Crispy-skinned snapper with macadamia cream and spring vegetables

1u.

Lamb with pumpkin and lentils

50min

Crumbed cutlets with cauliflower purée (Post-natal)

40min

Miso salmon broth

40min

Spiced lamb pie

40min

Five spice duck with mushrooms and Asian greens

45min

Mediterranean salmon and couscous parcels

25min