Recipes

/ Verrines and nibbles

Grilled John Dory, vegetable brunoise, coconut ginger and lemongrass emulsion

A creation by Marc de Passorio

Grilled John Dory, vegetable brunoise, coconut ginger and lemongrass emulsion

50 pers

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.