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

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

4.7 49 valoraciones

Prep. 15min

Total 35min

4 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 378.4 mg

Proteína 47.4 g

Calorías 3036.4 kJ / 723 kcal

Grasa 44.9 g

Fibra 7.7 g

Grasa saturada 18.8 g

Carbohidratos 30.4 g

¿Le gusta lo que ve?

¡Esta receta y más de 100 000 otras le esperan!

Regístrese en nuestra prueba gratuita de 30 días y descubra todo lo que Cookidoo® tiene para ofrecerle. Sin compromiso.

Registrarse gratis Más información

También incluido en

Chef favourites 57 Recetas
Australia y Nueva Zelanda

Mark Southon 10 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Crumbed cutlets with cauliflower purée (Post-natal)

40min

Teriyaki chicken thighs

2h 10min

Asian cucumber salad

10min

Lamb cutlets with spinach and pea purée

40min

Prawn salad with horseradish cream

1h

Ruby kingfish with citrus yoghurt dressing

2h 30min

Five spice duck with mushrooms and Asian greens

45min

Salmon with fennel and apple salad

1h 20min

Crispy-skinned snapper with macadamia cream and spring vegetables

1h

Prawn tacos with avocado lime sauce

50min

Scallops with pea purée

25min

Sichuan zucchini and eggplant

1h 15min