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  • John Dory with Orange Glazed Endive & Cauliflower Puree

John Dory with Orange Glazed Endive & Cauliflower Puree

Posted on Apr 24th, 2015
by Andre Garrett
Categories:
  • Main Course
  • Seafood Recipes

One of my favorite fish dishes, the blend of cauliflower and curry with the raisins is a great contrast to the John Dory.

The tender and flaky John Dory takes center stage, perfectly complemented by the zesty Orange Glazed Endive and velvety Cauliflower Puree. A drizzle of curry oil adds just the right amount of spice, while the nutty crunch of pine nuts and the sweetness of golden raisins create a harmonious and unforgettable flavor.

Enjoy this delicious john dorry recipe below!

John Dory with Orange Glazed Endive & Cauliflower Puree

Andre Garrett
4.93 from 69 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine British
Servings 4 servings

Ingredients
 
 

Fish:

  • 600-800 grams John Dory x 2

Cauliflower puree:

  • 1 large white cauliflower
  • 30 grams butter
  • 200 millilitres milk
  • 200 millilitres single cream or creme fraiche

Orange glazed endive:

  • 2 large belgian endive
  • 2 lemons
  • 2 orange
  • 50 grams icing sugar
  • water if needed

Curry oil, pine nuts and golden raisins:

  • 50 grams cochin curry powder
  • 200 millilitres corn oil
  • 20 grams golden raisins soaked
  • 20 grams pine nuts
  • 10 grams salted capers
  • 1/2 lemon juice

Instructions
 

Golden Raisins:

  • Soak the golden raisins in hot water overnight.

Pine Nuts:

  • Toast the pine nuts and set aside.

Cauliflower Puree:

  • 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.

Curry Oil:

  • 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 °C/ 140 ℉ and take off heat, leave to settle and cool.
  • When cooled, pass though a cheese cloth and leave behind any sediment.

To Serve:

  • 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.

Notes

You will need a liquidizer or blender and fine strainer or sieve for this recipe.
South Coast John Dory, Orange Glazed Endive, Cauliflower Puree, Curry Oil, Pine Nuts and Golden Raisins
Tried this recipe?Let us know how it was!

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Related: Lobster Bolognese with Brown Butter Truffle Sauce

Andre Garrett

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