John Dory with Orange Glazed Endive & Cauliflower Puree
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
British
John Dory with Orange Glazed Endive & Cauliflower Puree
Description
John Dory fillets are served alongside a creamy cauliflower puree made by cooking and blending cauliflower with butter, milk, and single cream to a smooth texture. The endive is trimmed, washed, then gently glazed in a syrup made from citrus juice, zest, and icing sugar, creating a balance of sweetness and acidity. A special curry oil is made by infusing corn oil with cochin curry powder and is garnished with toasted pine nuts, soaked golden raisins, and capers, adding complex flavor contrasts and texture to the dish.
The cooking methods focus on softly sweating cauliflower before boiling, gently glazing endive over low heat, and combining the components carefully to maintain their individual textures and delicate flavors. The John Dory fish is prepared simply to keep its natural flavor and flaky texture.
This dish is suitable as a composed plated entrée, showcasing the interplay between mild puree, citrus-glazed vegetables, and tender fish. Its flavor profile is nuanced with savory, citrusy, and slightly sweet elements. The inclusion of curry oil and nuts adds richness and aromatic depth.
As noted, a blender or liquidizer and a fine sieve are needed to achieve the smooth cauliflower puree. The puree can be made up to two days in advance and refrigerated, allowing for easy preparation. Soaking the raisins overnight softens them, enhancing their texture.
Ingredients
Fish:
- 600-800 grams john dory x 2
Cauliflower puree:
- 1 cauliflower large, white
- 30 grams butter
- 200 millilitres milk
- 200 millilitres single cream or creme fraiche
Orange glazed endive:
- 2 Belgian endive large
- 2 lemon plural
- 2 orange
- 50 grams icing sugar
- water if needed
Curry oil, pine nuts and golden raisins:
- 50 grams curry powder cochin
- 200 millilitres corn oil
- 20 grams golden raisins soaked
- 20 grams pine nuts
- 10 grams caper salted
- 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
- Use a blender and fine sieve to create a smooth, creamy cauliflower puree.
- Soak golden raisins overnight in hot water to soften before use.
- The cauliflower puree can be prepared ahead and stored in the refrigerator for 1 to 2 days.
User Reviews
Overall Rating
4.9
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