Go Back
Delicious John Dory with Orange Glazed Endive & Cauliflower Puree recipe photo

John Dory with Orange Glazed Endive & Cauliflower Puree

This John Dory dish is a showstopper! Tender fish with a sweet orange glaze, served on creamy cauliflower puree—perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 servings
Course: Main Course
Cuisine: Contemporary
Ingredients Equipment Method Notes

Ingredients
  

For the Fish and Cauliflower Puree:
  • 600-800 grams John Dory (2 fillets, fresh and skin-on for crispiness)
  • 1 large white cauliflower (for the smooth, creamy puree)
  • 30 grams butter (adds richness to the puree and glaze)
  • 200 millilitres milk (to soften the cauliflower)
  • 200 millilitres single cream or crème fraîche (for extra creaminess)
For the Orange Glaze and Endive:
  • 2 large Belgian endive (slightly bitter, perfect for glazing)
  • 2 lemons (juice and zest to brighten flavors)
  • 2 oranges (juice and segments for the glaze and garnish)
  • 50 grams icing sugar (to caramelize the endive)
  • Water (as needed for cooking)
  • 50 grams cochin curry powder (adds a warm, subtle spice)
  • 200 millilitres corn oil (for frying and sautéing)
  • 20 grams golden raisins (soaked, sweet texture contrast)
  • 20 grams pine nuts (toasted for crunch)
  • 10 grams salted capers (briny pop of flavor)
  • 1/2 lemon (juice for fresh acidity to finish the dish)

Equipment

  • Large skillet or frying pan
  • Medium saucepan
  • Blender or food processor
  • Citrus juicer or reamer
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving plates

Method
 

Directions:
  1. Step 1: Prepare the Cauliflower Puree. Start by breaking the large white cauliflower into florets. Place them in a medium saucepan with the 30 grams of butter and 200 millilitres of milk. Add a pinch of salt and cover with a lid. Bring to a gentle simmer over medium heat and cook until the cauliflower is tender when pierced with a fork, about 12-15 minutes. Once soft, transfer the cauliflower and cooking liquid to a blender or food processor. Add the 200 millilitres of single cream or crème fraîche and blend until completely smooth. Taste and season with salt as needed. Keep warm.
  2. Step 2: Prepare the Orange Glazed Endive. Trim the Belgian endive by cutting off the base and removing any damaged outer leaves. Halve the endive lengthwise. In a large skillet, heat 50 grams of icing sugar with a splash of water over medium heat to create a light caramel syrup. Once the sugar dissolves and bubbles, add the endive halves, placing cut side down. Drizzle with a bit of butter and allow the endive to caramelize and soften, about 5-7 minutes. Turn gently to glaze all sides. Zest one orange and add the juice of one orange to the pan, stirring with the caramel to create a glossy citrus glaze. Remove from heat and set aside.
  3. Step 3: Toast Pine Nuts and Prepare Raisins and Capers. In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-4 minutes. Keep an eye on them as they can burn quickly. Drain the soaked golden raisins and pat dry. Rinse the salted capers under cold water to remove excess salt.
  4. Step 4: Cook the John Dory. Pat the John Dory fillets dry with paper towels. Season lightly with salt and sprinkle with 50 grams of cochin curry powder for a warm, aromatic crust. Heat 200 millilitres of corn oil in a large skillet over medium-high heat. When hot, gently place the fillets skin side down. Cook for about 4-5 minutes without moving to develop a crisp skin. Flip carefully and cook the other side for another 2-3 minutes until the fish is opaque and flakes easily. Remove from heat.
  5. Step 5: Assemble and Finish. Spread a generous spoonful of cauliflower puree on each plate. Place the orange glazed endive halves alongside. Gently lay the John Dory fillets on top or beside the puree. Scatter toasted pine nuts, golden raisins, and salted capers around for texture and bursts of flavor. Finally, squeeze the juice of half a lemon over the fish and endive for a fresh note. Garnish with a sprinkle of orange zest to brighten the plate. Serve immediately.

Notes

  • Store leftovers separately in airtight containers for freshness.
  • Reheat cauliflower puree gently with milk or cream if it thickens.
  • Best eaten within 24 hours for optimal texture and flavor.