Pan fried fillets of john dory, coconut sauce with wild lime leaves

Savoury recipe
Manfred Stevens

Manfred Stevens

  1. Preparation


    • Frozen fruit purée, sugar added : Coconut - 500 g
    • John Dory - 1500 g
    • Peanut oil - 30 cl
    • Butter - 40 g
    • Salt and pepper - 1 prise
    • Sprigs of coriander - 5 mg
    • Coconut milk - 100 cl
    • Sprigs of coriander - 5 mg
    • Butter - 50 g
    • Chilli - 1 mg

    Mix the coconut puree and milk with the lime leaves, warm up and leave to infuse for a minimum of 15 minutes.

    Season the fish fillets 


    Colour the fish fillets in hot peanut oil until golden, then finish the cooking process with the butter.

    Remove the lime leaves from the coconut sauce and blend to obtain a froth. Chop 2/3 of the coriander leaves and add to the sauce.

    Gradually incorporate the diced butter.

    Season the sauce with salt and a little chopped chilli.

    Spoon the sauce on plates and arrange the fillets on top.

    Decorate with the remaining coriander and the wild lime leaves.

    In this step

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