John Dory with Orange Glazed Endive

JOHN DORY:--
4 John Dory fillets, skin on, about 140 g each
½ lemon, juiced
DRESSING:--
40 g sultanas
20 g pine nuts, lightly toasted
10 g baby capers, salted
SIDS CURRY OIL
10 coriander leaves
CAULIFLOWER PURÉE:--
1 cauliflower
100 g butter
100 ml milk
50 ml single cream
¼ tsp SIDS CRAZY SALT
GLAZED ENDIVE:--
2 heads endive
20 g icing sugar
40 g butter
2 oranges
¼ tsp SIDS CRAZY LEMON
1 lemon
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste

In advance of making the dressing, place the sultanas in a bowl and pour over enough boiling water to cover. Leave the sultanas in the bowl overnight to soak.
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.
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 with SIDS SALT & PEPPER, then strain the mixture through a fine sieve into a bowl. Cover the bowl in cling film and set aside, keeping warm until required.
GLAZED ENDIVE: remove 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 caramelise.
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 coloured and caramelised all over
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.
DRESSING: drain the soaked sultanas and place in a pan along with the pine nuts, baby capers and 40 ml of SIDS CURRY OIL. Heat very gently and stir to combine.
Meanwhile, coat the fillets in the remaining curry 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 SIDS CURRY OIL as cooking oil, leave the fish to cook for 2-3 minutes and allow the skin of the fish to crisp up.
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 SIDS CRAZY LEMON and a little lemon juice. Leave to drain on the kitchen paper.
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 centre. 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