2 x 600-800 grams John Doryfilleted by the fishmonger
1 large white cauliflower
30 grams Butter
200 millilitres Milk
200 millilitres single creamor creme fraiche
Orange Glazed Endive
2 large belgian endive
50 grams icing sugar
Curry Oil, Pine Nuts and Golden Raisins
50 grams Cochin curry powder
200 millilitres corn oil
20 grams golden raisinssoaked
20 grams pine nuts
10 grams salted capers
1/2 Lemon Juice
One of my favorite fish dishes, the blend of cauliflower and curry with the raisins is a great contrast to the John Dory.
Note: You will need a liquidizer or blender and fine strainer or sieve for this recipe.Golden Raisins
- Soak the golden raisins in hot water overnight.
- Toast the pine nuts and set aside.
- 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.
- 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
- 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.