John Dory with Endive Recipe - Great British Chefs

Ingredients

• 4 John Dory fillets, skin on, each weighing approximately 140g
• 1/2 lemon, juiced
• sea salt
• white pepper
• 50g of curry powder, medium
• 300ml of groundnut oil, or very light olive oil
• 40g of sultanas
• 20g of pine nuts, lightly toasted
• 10g of baby capers, salted
• 10 coriander leaves
• 1 cauliflower
• 100g of unsalted butter
• 100ml of milk
• 50ml of single cream
• 2 heads Belgian endive
• 20g of icing sugar
• 40g of unsalted butter
• 2 oranges
• 1 lemon
• 2 tbsp of red wine vinegar