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