Skin Roasted John Dory & Coffee Sabayon Skin Roasted John Dory & Coffee Sabayon An elegantly subtle pairing of mild flavours intensified by a rich coffee Sabayon. 0

Skin Roasted John Dory & Coffee Sabayon

An elegantly subtle pairing of mild flavours intensified by a rich coffee Sabayon.

Preparation (8 persons)

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.


  • Put the pig's feet purses in a non-stick 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 non-stick 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.

Edouard Loubet

Edouard Loubet

Restaurant: La bastide de Capelongue
1 1 18/20
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.


Preparation time
PT30M1 hour
1 sieve
1 bowl
1 mixer / blender
1 pan
1 oven


John Dory and Cardoon sauce

  • 2 John Dory, 800 g each
  • 1 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

  • 2 capsules of Arpeggio Grand Cru
  • 2 egg yolks
  • fine salt, sugar and pepper
  • 4 cups of water
Intensity : 9