South coast John Dory with orange glazed endive, cauliflower puree, curry oil, pine nuts and golden raisins.

Andre Garrett

Andre Garrett

28th July 2017

South coast John Dory with orange glazed endive, cauliflower puree, curry oil, pine nuts and golden raisins.

South coast John Dory recipe with orange glazed endive, cauliflower puree, curry oil, pine nuts and golden raisins. One of my favorite fish dishes, the blend of cauliflower and curry with the raisins is a great contrast to the John Dory

Ingredients

  • Fish
  • 2 6-800g john dory, filleted by the fishmonger
  • Cauliflower puree
  • 1 large white cauliflower
  • 30g butter
  • 200ml milk
  • 200ml single cream or crème fraiche
  • Orange glazed endive
  • 2 large Belgian endive or chicory
  • 2 lemons
  • 2 oranges
  • 50g icing sugar
  • Water if needed
  • Curry Oil
  • Curry oil, pine nuts and golden raisins
  • 50g Cochin curry powder
  • 200ml corn oil
  • 20g soaked golden raisins
  • 20g toasted pine nuts
  • 10g salted capers
  • Juice of half lemon

Method

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 degrees and take off heat, leave to settle and cool, when cooled, pass though a cheese cloth and leave behind any sediment.
To Serve
To serve: Marinade 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 pure 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.

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