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

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
1035
FAT
134%
CHOL
140%
SOD
54%

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Ingredients for 4 servings

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

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