Grilled john dory, vegetable brunoise, coconut ginger and lemongrass emulsion

Savoury recipe
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Grilled john dory, vegetable brunoise, coconut ginger and lemongrass emulsion

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 3kg
    • Frozen fruit purée, sugar added : Ginger - 500g
    • Frozen fruit purée : Lemongrass - 500g
    • John Dory - 3kg
    • Celeriac - 2
    • Carrot - 8
    • Shallot - 5
    • Garlic - 1
    • Soy lecithin - 50g
    • Salt and pepper
    • Olive oil

    Fillet the John Dorry, grill.

    Wash, peel and cut the vegetables into a brunoise before boiling them.

    Emulsion: Sweat the shallots and chopped garlic without colouring them, add the coconut, ginger and lemon grass puree, leave to infuse for a few hours. Add the soy lecithin, then blend.

    Presentation:in shot glass or in a plate, depending on your wishes and inspiration.

     

    In this step

Download this recipe

Download Download