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Skin Roasted John Dory and Coffee Sabayon
1
hour
For
8 person(s)
Difficulty
Difficult

Skin Roasted John Dory and Coffee Sabayon

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

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

Materials

  • sieve
  • bowl
  • mixer / blender
  • pan
  • oven

Preparation

  • 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

Advised Grands crus

Arpeggio
INTENSITY : 9
Arpeggio Decaffeinato
INTENSITY : 9
Order

Edouard Loubet

La bastide de Capelongue

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