John Dory with cauliflower purée

For the John Dory

4 John Dory fillets, skin on, each weighing approximately 140g

1/2 lemon, juiced

sea salt

white pepper

For the dressing

40g of Golden sultanas

20g of pine nuts, lightly toasted

10g of baby capers, salted

10 coriander leaves

200ml Lemon Rapeseed Oil / Or a very good mature Olive oil can be used with a juice of ½ lemon & ½ Lime

For the cauliflower purée

1 cauliflower

100g of unsalted butter

100ml of milk

50ml of single cream

For the glazed endive

2 heads Belgian endive

20g of icing sugar

40g of unsalted butter

2 oranges

1 lemon

2 tbsp of red wine vinegar

1

In advance of making the dressing, place the sultanas in a bowl and pour over enough boiling water to cover. Leave the golden sultanas in the bowl overnight to soak and become plump and juicy

* 40g of sultanas

2

For the cauliflower purée, remove the outer leaves and slice the cauliflower into small florets, discarding any excess stalk. Melt the butter in a large pan over a medium heat, then add the cauliflower florets to the pan. Sweat the cauliflower for 3-4 minutes until tender, then add the milk to the pan, cover with a lid and increase the heat slightly

* 1 cauliflower

* 100g of unsalted butter

* 100ml of milk

* 1 bay leaf

3

Cook until it is very tender, then drain the cauliflower and transfer to a blender, discarding the liquid from the pan. Blend the cooked cauliflower in the food processor, gradually adding the cream until fully combined. Season the purée to taste, then strain the mixture through a fine sieve into a bowl. Cover the bowl in cling film and set aside, keeping warm until required

* 50ml of single cream

4

Prepare the endives by removing any brown outer leaves, then slice the heads in half lengthwise, dusting the cut sides thoroughly with icing sugar. In a large pan, melt the butter over a medium heat and cook until foaming. Add the endives to the pan, sugar-side down, and cook until they begin to caramelize

* 2 heads Belgian endive Red if you wish to add color to the dish

* 20g of icing sugar

* 40g of unsalted butter

5

Use a microplane to finely grate the lemon and 1 of the oranges and add the grated zest to the pan. Continue to cook the endive, turning every couple of minutes, until they are well colored and caramelized all over

* 1 lemon

* 2 oranges

6

Meanwhile, juice the lemon and both of the oranges and add to the pan along with the vinegar. Reduce the heat and allow to cook very slowly until the endive is tender and the liquid has become a sticky caramel. Season and set to one side, keeping warm until required

* 2 tbsp of red wine vinegar

7

To make the dressing, drain the soaked sultanas and place in a pan along with the pine nuts, baby capers and 40ml of the prepared Lemon Rapeseed oil. Heat very gently and stir to combine

* 20g of pine nuts, lightly toasted

* 10g of baby capers, salted

* 10g Chopped Flat Parsley

8

Meanwhile, coat the John Dory fillets in a little lemon rapeseed oil and leave to marinade for 10 minutes. Place a large, non-stick pan over a high heat and allow it to get very hot. At this point, add the fish fillets to the pan skin-side down. Using the oil marinade as cooking oil, leave the fish to cook for 2-3 minutes and allow the skin of the fish to crisp up

* 4 John Dory fillets, skin on, each weighing approximately 140g

9

Once the fish skin has become crispy, reduce the heat to medium and turn the fish over to cook for a further minute. Remove the fish from the pan, season, and sprinkle with a little lemon juice. Leave to drain on the kitchen paper

* 1/2 lemon, juiced

* sea salt

* white pepper

10

To serve, use a teaspoon to add a swipe of cauliflower purée around the top and bottom of each plate and place a piece of endive in the center. Allow the endive to fan out slightly before topping with the John Dory. Add the coriander leaves to the warm dressing and drizzle over the fish. Serve immediately

* 10 micro coriander leaves

This recipe comes to us courtesy of head chef Stuart Cauldwell from Roast Restaurant