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John Dory with cauliflower couscous and corn purée (Mark Southon)
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Corn purée
- 25 g unsalted butter
- 375 g canned corn kernels (265 g drained weight)
- 100 g pouring (whipping) cream
Cauliflower couscous
- 100 g flaked almonds
- 300 - 350 g cauliflower, broken into florets
- 50 g unsalted butter, cut into pieces, plus an extra 2 tsp for frying
- 2 spring onions/shallots, trimmed and finely sliced
- 60 g sultanas
- 10 sprigs fresh chives, finely chopped
- salt, to taste
- ground black pepper, to taste
- 1 orange, pith removed and segmented
Fish fillets
- 1 tbsp olive oil
- 4 John Dory, skinless fish fillets (approx. 180 g each - see Tip)
- 1 orange, juiced
- 1 tsp unsalted butter
- freshly squeezed lemon juice, to drizzle
- fresh coriander, leaves only, for garnishing
- Inf. nutricional
- por 1 portion
- Calorías
- 3036.4 kJ / 723 kcal
- Proteína
- 47.4 g
- Carbohidratos
- 30.4 g
- Grasa
- 44.9 g
- Grasa saturada
- 18.8 g
- Fibra
- 7.7 g
- Sodio
- 378.4 mg
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