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John Dory and Scallops with Vanilla Almond Sauce

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    Source: www.lifestylefood.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, E
    MineralsSelenium, Zinc, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 shallots

    2. 1 head Garlic

    3. 1 sprig Thyme

    4. 1 Bay leaf

    5. 100 ml white wine

    6. 100 ml fish stock

    7. 100 ml Cream

    8. 1 Vanilla pod

    9. 15 ml almond oil

    10. 20 ml white wine

    11. 3 shallots

    12. 1 bulb Fennel finely sliced

    13. 20 ml Lemon Juice

    14. 50 ml vegetable nage or chicken stock

    15. 50 ml Cream

    16. Olive Oil

    17. 1 John Dory

    18. 6 Scallops

    19. Broad bean

    20. Cucumber

    21. asparagus

    22. spinach

    23. chervil

    Instructions Jump to Ingredients ↑

    1. Sauce Base Fish Veloute Combine shallots, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by 2/3.

    2. Add the fish stock and reduce again by 2/3.

    3. Pour in the cream, boil them pass through a chinois or fine sieve.

    4. Scrape out the seeds of half a vanilla pod and heat in a small saucepan.

    5. Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.

    6. Season.

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