John Dory with Endive Recipe
This stunning recipe from the Galvin brothers combines the delicate flesh of John Dory with a sweet and nutty raisin and pine nut dressing
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Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
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
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