
Devices & Accessories
John Dory with cauliflower couscous and corn purée (Mark Southon)
Prep. 15min
Total 35min
4 portions
Ingredients
Corn purée
-
unsalted butter25 g
-
canned corn kernels (265 g drained weight)375 g
-
pouring (whipping) cream100 g
Cauliflower couscous
-
flaked almonds100 g
-
cauliflower broken into florets300 - 350 g
-
unsalted butter cut into pieces, plus an extra 2 tsp for frying50 g
-
spring onions/shallots trimmed and finely sliced2
-
sultanas60 g
-
fresh chives finely chopped10 sprigs
-
salt to taste
-
ground black pepper to taste
-
orange pith removed and segmented1
Fish fillets
-
olive oil1 tbsp
-
John Dory skinless fish fillets (approx. 180 g each - see Tip)4
-
orange juiced1
-
unsalted butter1 tsp
-
freshly squeezed lemon juice to drizzle
-
fresh coriander leaves only, for garnishing
Nutrition per 1 portion
Calories
723 kcal /
3036.4 kJ
Protein
47.4 g
Fat
44.9 g
Carbohydrates
30.4 g
Fibre
7.7 g
Saturated Fat
18.8 g
Sodium
378.4 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Salmon with ginger sauce and spiced cashews
30min
Miso chicken noodle soup (gut health)
30min
Scallops with pea purée
25min
Black rice bowl with chicken and mushroom (gut health)
40min
Fish with ginger lime sauce
35min
Miso salmon broth
40min
Miso fish with Asian greens
24 h 45min
Prawn tacos with avocado lime sauce
50min
Herbed mushrooms with pearl barley and roasted hazelnuts
13 h 25min
Mango salmon bowl
40min
Fragrant Asian fish parcels
40min
Moroccan prawns with preserved lemon couscous
30min