Fillet of John Dory with orange glazed endive

Ingredients

Fish & Shellfish

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

Spices & Dried Herbs

  • 50g of curry powder, medium

Oils & Vinegars

  • 300ml of groundnut oil, or very light olive oil
  • 2 tbsp of red wine vinegar

Salad & Fresh Herbs

Dairy

  • 140g of unsalted butter
  • 100ml of milk
  • 50ml of single cream