Skin Roasted John Dory and Coffee Sabayon

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

Icon - Inspiration - Chef Icon - Inspiration - Alcohol
Icon - Time 1 hour Icon - Level 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

Let's make it!

  • 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

Picto - Capsule - Classic Original
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity

Skin Roasted John Dory and Coffee Sabayon

  • Icon - Time 1 hour
  • Icon - Level 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

Icon - Inspiration - Chef Icon - Inspiration - Alcohol

Let's make it!

  • 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

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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