John Dory with orange-glazed endive, cauliflower purée, curry oil, pine nuts and sultanas

Warren Geraghty

Warren Geraghty

22nd April 2015
Warren Geraghty

John Dory with orange-glazed endive, cauliflower purée, curry oil, pine nuts and sultanas

John Dory with orange-glazed endive, cauliflower purée, curry oil, pine nuts and sultanas

Serves 4


  • 4 fillets of John Dory (about 140g each), skin on
  • Juice of 1/2 lemon
  • Sea salt and freshly ground white pepper
  • For the curry oil;
  • 50g medium curry powder
  • 300ml groundnut oil or very light olive oil (not extra virgin)
  • For the dressing;
  • 40g sultanas
  • 20g pine nuts, lightly toasted
  • 10g baby salted capers
  • 40ml curry oil (see above)
  • 10 leaves of coriander
  • For the cauliflower purée;
  • 1 cauliflower
  • 100g unsalted butter
  • 100ml milk
  • 50ml single cream
  • For the glazed endive:
  • 2 Belgian endive (chicory)
  • 20g icing sugar
  • 40g unsalted butter
  • 2 oranges
  • 1 lemon
  • 2 tablespoons red wine vinegar


Make the curry oil:

Heat a large frying pan over a medium heat until hot, then add the curry powder and cook, stirring constantly to prevent burning, for about 2 minutes to toast the spice and bring out the aromas.

When toasted, add the oil and heat to a temperature of around 60°C, then remove from the heat and pour into a suitable container.

Cool, cover and keep for 2 days to mature.

Start the dressing:

Place the sultanas in a bowl and cover with boiling water.

Leave to soak overnight.

For the cauliflower purée, cut the cauliflower into small florets, discarding all the outer leaves and excess stalk.

Heat a large pan over a medium heat and melt the butter, then add the cauliflower and sweat for 3–4 minutes or until tender.

Add the milk and increase the heat a little, then cover with a lid and cook until the cauliflower is very tender.

Drain, discarding the milk, then place the cauliflower in a blender or food processor and blend while slowly adding the cream.

Season to taste, then pass the purée through a fine sieve into a bowl.

Cover with cling film and keep hot until you are ready to serve.

For the glazed endive:

Trim any dead outer leaves from the endive, then cut in half lengthwise and dust the cut sides very well with the icing sugar.

Heat a large frying pan over a medium heat and add the butter.

When the butter is foaming, add the endive sugared-side down and cook slowly until caramelised.

Finely grate the zest of 1 orange and the lemon on a microplane and add to the pan.

Cook, turning the endive every 2 minutes, until they are well coloured and caramelised.

Juice both the oranges and the lemon and add to the caramelised endives with the vinegar.

Reduce the heat and cook very slowly until the endive is tender when pierced with a knife and the caramel is glazed and sticky.

Season with salt and pepper and keep warm.

Finish the dressing:

Drain the soaked sultanas and put in a pan with all the remaining ingredients, except the coriander.

Warm together very gently.

Coat the fish fillets in some curry oil 10 minutes prior to cooking.

Heat a large non-stick pan over a high heat until very hot, drain the fillets, then add them to the hot pan skin-side down, using the curry oil left over from coating the fish as your cooking oil.

Let the skin crisp without moving it for 2–3 minutes, depending on the thickness of the fish, then reduce the heat to medium, turn the fish and cook for a further minute.

Remove from the pan and drain on kitchen paper.

To serve:

Put a piece of endive on each plate and fan out slightly, then put the fish on top.

With a tablespoon, make a swipe of cauliflower purée at the top and bottom of each plate.

Add the coriander to the warm dressing and spoon it over the fish.

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