- 2 x 600-800 grams John Doryfilleted by the fishmonger
- 1 large white cauliflower
- 30 grams Butter
- 200 millilitres Milk
- 200 millilitres single creamor creme fraiche
Orange Glazed Endive
- 2 large belgian endive
- 2 lemons
- 2 orange
- 50 grams icing sugar
- Waterif needed
Curry Oil, Pine Nuts and Golden Raisins
- 50 grams Cochin curry powder
- 200 millilitres corn oil
- 20 grams golden raisinssoaked
- 20 grams pine nuts
- 10 grams salted capers
- 1/2 Lemon Juice
One of my favorite fish dishes, the blend of cauliflower and curry with the raisins is a great contrast to the John Dory.
Note: You will need a liquidizer or blender and fine strainer or sieve for this recipe.Golden Raisins
- Soak the golden raisins in hot water overnight.
- Toast the pine nuts and set aside.
- Cut the cauliflower into small florets and discard the stalks
- Heat the butter in a large pan until foamy, add the cauliflower, season with a little salt and sweat gently over a low heat for 2 mins
- Turn up the heat to high and add the milk, cover with a lid and cook very quickly until cauliflower is tender, about 5-6 mins
- Drain in colander then transfer cooked cauliflower to blender, discard any left over milk
- Cover blender and blend on medium speed to start puree
- Bring single cream to boil and drizzle into cauliflower while still blending
- You should have a thick smooth puree, pass through fine strainer and check for seasoning, this can be done advance and will keep in fridge for 1-2 days.
Orange Glazed Endive
- Zest both lemons and oranges and juice and keep aside
- Trim any dirty leaves from both endive and wash, dry on paper
- Heat large frying pan on medium heat
- Cut both endive in two length ways and dip cut side in sugar
- Add a splash of olive oil to the pan and add the endive sugar side down and allow to caramelize, when color turn over and color on both sides
- Add juice and zest and a little more sugar and allow to simmer and reduce for 10-12 mins to cook through and glaze, the endive should end by being soft and glazed with the sticky caramel, set aside.
- Heat the curry powder in a dry pan over a medium heat to toast and cook the curry, keep moving and smelling as you cook and the flavor and aroma will develop in a warm, sweet curry fragrance
- At this stage pour in the oil and mix, bring the oil to around 60 degrees and take off heat, leave to settle and cool
- When cooled, pass though a cheese cloth and leave behind any sediment
- Marinate the John Dory fillets for 20 mins before serving
- When ready to serve, reheat the puree in a pan, reheat the endive in the pan, warm the raisins, capers and pine nuts in some of the oil.
- Heat a large frying pan over a high heat and place in the John dory skin side down, using the curry oil as the cooking medium
- Do not move while the skin is crisping and fry for 3 mins, turn and cook for a further 2-3 mins until the fish is firm and opaque
- Take out and drain.
- Swipe some puree onto the warmed serving plates
- Top with the endive and arrange the fish across
- Dress with the warmed dressing and serve
Chef’s Tip: When blending the puree, use a blender with a tight fitting lid and start on low speed then move up to high.