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

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

4.6 50 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 378.4 mg

Protein 47.4 g

Calories 3036.4 kJ / 723 kcal

Fat 44.9 g

Fibre 7.7 g

Saturated Fat 18.8 g

Carbohydrates 30.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Mark Southon 10 Recipes
Australia and New Zealand

You might also like...

Korean beef lettuce cups with pickles (Diabetes, TM6)

55 min

Fish "tacos" with coleslaw (Noni Jenkins)

25 min

Super green pasta (Darren Robertson)

30 min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

30 min

Silverbeet and mushroom pasta (TM6)

30 min

Chicken drumsticks in spicy puttanesca sauce

2 h 15 min

Prawn tacos with avocado lime sauce

50 min

Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

45 min

Apple and cranberry farro salad

35 min

Grilled eggplant with lime and ginger dressing

30 min

Prawn and trout terrine with horseradish cream

3 h 25 min

Silverbeet dahl

8 h 40 min