John Dory with cauliflower couscous and corn purée
TM6

John Dory with cauliflower couscous and corn purée

4.9 (18 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
3036.4 kJ / 723 kcal
Protein
47.4 g
Carbohydrates
30.4 g
Fat
44.9 g
Saturated Fat
18.8 g
Fibre
7.7 g
Sodium
378.4 mg

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