Pan-fried John Dory With Cockles, Samphire And Cockle Velouté

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Details

27 Ingredients

• 1 kg fresh cockles, washed
• 2 banana shallots
• 2 large sprigs of fresh flat-leaf parsley
• 250 ml dry white wine
• 250 ml fish stock
• 20 g unsalted butter
• 1 tbs olive oil
• 1/2tsp coriander seeds, crushed
• 2 banana shallots, peeled and finely sliced
• 150 ml cockle wine cooking liquid
• 100 ml double cream
• Salt and freshly cracked white pepper
• 250 g Desiree potatoes, peeled
• 70 g "00" pasta flour
• 1 medium free-range egg
• Salt and freshly cracked black pepper
• 10 g semolina
• 4 skinless fillets of John Dory
• 20 g cold unsalted butter
• Coarse sea salt
• 100 g Norfolk Marsh samphire
• 1 tbs unsalted butter
• Gnocchi, previously prepared
• 2 tsp small caper, drained
• 200 g picked cooked steamed cockle meat
• 1 tsp chopped flat-leaf parsley
• ½ fresh lemon