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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 50 评分
准备工作 15 分钟
总数 35 分钟
4 portions
马上体验

食材

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

难易度

初级

营养价值 每 1 portion

钠 378.4 mg
蛋白质 47.4 g
热量 3036.4 kJ / 723 kcal
脂肪 44.9 g
纤维 7.7 g
饱和脂肪 18.8 g
碳水化合物 30.4 g

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还收录在

Chef favourites 57 道食谱
澳大利亚和新西兰
Mark Southon 10 道食谱
澳大利亚和新西兰

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