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

John Dory with cauliflower couscous and corn purée (Mark Southon)
4.6 48 valutazione
Prep. 15min
Totale 35min
4 portions
Registrati gratis

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

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Presente anche in

Chef favourites 57 ricette
Australia e Nuova Zelanda
Mark Southon 10 ricette
Australia e Nuova Zelanda

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