Grilled john dory, vegetable brunoise, coconut ginger and lemongrass emulsionSavoury recipe
Marc de Passorio
Grilled john dory, vegetable brunoise, coconut ginger and lemongrass emulsion
- Frozen fruit purée, sugar added : Coconut - 3kg
- Frozen speciality : Ginger - 500g
- Frozen speciality : 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