Skin Roasted John Dory and Coffee Sabayon
An elegantly subtle pairing of mild flavours intensified by a rich coffee Sabayon.
1 hour
Difficult
Here is what you need
Ingredients
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- John Dory and Cardoon sauce
- John Dory, 800 g each
- cardoon branch
- 25 cl of fish stock
- 25 cl of white wine
- 25 cl of liquid cream
- 25 cl of milk
- salt and ground pepper
- 120 g of cream
- 60 g of chicken beast
- 8 g of egg white
- 2 g of salt
- 250 g of cooked pig's foot cut and diced
- 60 g of peas steamed in water
- 1 pinch of white pepper
- 100 g of pork caul
- For the coffee sabayon
- capsules of Arpeggio Grand Cru
- egg yolks
- fine salt, sugar and pepper
- cups of water
- sieve
- bowl
- mixer / blender
- pan
- oven
Materials
- sieve
- bowl
- mixer / blender
- pan
- oven
How to make !
- John Dory
- Fillet the fish, keeping the bones to make a good stock
- Keep the filets cool
- For the cardoon sauce
- Boil white wine with a piece of the cardoon leaf
- Add milk, cream and fish stock
- Season with salt, pepper and sugar
- Mix, binding it slightly, put it through a sieve then taste and keep warm
- For the pig's foot purse
- Make a fine stuffing with the chicken breast, egg whites and cream
- Mix the diced pig's feet with the cooked peas and add the stuffing
- Mix well and stuff the caul with about 100gr of stuffing
- For the coffee Sabayon
- Beat the Nespresso Arpeggio coffee and water with 2 egg yolks into a sabayon at the edge of the pan with a whisk
- When the edge of the pan burns you, continue whisking off the heat
- You should see the traces of the whipping emerge
- Season with salt, sugar and pepper
- Keep warm
- Presentation
- Put the pig's feet purses in a nonstick pan with a little olive oil
- Brown both sides and bake at 240° for 2mins
- Salt the fish on both sides, and put them to roast on the skin side in a nonstick skillet
- Halfway through cooking, remove and finish cooking under the broiler to have a soft filet inside and a crispy top
- Place the filet in the middle of the plate with the purse next to it
- Emulsify the sauce and drip it on the plate
- At the last moment, make a comma shape with the coffee sabayon; add a bit of the cardoon leaf and 2 roasted coffee beans
Recommended Nespresso coffees
Skin Roasted John Dory and Coffee Sabayon
- 1 hour
- Difficult
Materials
- sieve
- bowl
- mixer / blender
- pan
- oven
Recommended Nespresso coffees
Ingredients
- John Dory and Cardoon sauce
- John Dory, 800 g each
- cardoon branch
- 25 cl of fish stock
- 25 cl of white wine
- 25 cl of liquid cream
- 25 cl of milk
- salt and ground pepper
- 120 g of cream
- 60 g of chicken beast
- 8 g of egg white
- 2 g of salt
- 250 g of cooked pig's foot cut and diced
- 60 g of peas steamed in water
- 1 pinch of white pepper
- 100 g of pork caul
- For the coffee sabayon
- capsules of Arpeggio Grand Cru
- egg yolks
- fine salt, sugar and pepper
- cups of water
Inspirations
How to make !
- John Dory
- Fillet the fish, keeping the bones to make a good stock
- Keep the filets cool
- For the cardoon sauce
- Boil white wine with a piece of the cardoon leaf
- Add milk, cream and fish stock
- Season with salt, pepper and sugar
- Mix, binding it slightly, put it through a sieve then taste and keep warm
- For the pig's foot purse
- Make a fine stuffing with the chicken breast, egg whites and cream
- Mix the diced pig's feet with the cooked peas and add the stuffing
- Mix well and stuff the caul with about 100gr of stuffing
- For the coffee Sabayon
- Beat the Nespresso Arpeggio coffee and water with 2 egg yolks into a sabayon at the edge of the pan with a whisk
- When the edge of the pan burns you, continue whisking off the heat
- You should see the traces of the whipping emerge
- Season with salt, sugar and pepper
- Keep warm
- Presentation
- Put the pig's feet purses in a nonstick pan with a little olive oil
- Brown both sides and bake at 240° for 2mins
- Salt the fish on both sides, and put them to roast on the skin side in a nonstick skillet
- Halfway through cooking, remove and finish cooking under the broiler to have a soft filet inside and a crispy top
- Place the filet in the middle of the plate with the purse next to it
- Emulsify the sauce and drip it on the plate
- At the last moment, make a comma shape with the coffee sabayon; add a bit of the cardoon leaf and 2 roasted coffee beans