John Dory with Orange Glazed Endive & Cauliflower Puree
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.
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