John Dory a la plancha, small endives and purple artichokes braised in orange juice (for 4 pers.).

1 John Dory fish of 2kg, 8 endives/chicories, 8 small purple artichokes, 1 liter of orange juice, 1 liter of poultry stock, 20 grams butter, coriander, salt and pepper.

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• Fillet the John Dory, thinly-slice the fillets (in their lengths) and grill them ;
• Cook the endives and artichokes (only the heart and stir-round them) separately, in poultry stock and orange juice mix ;
• Then, cut the endives in two length-wise, brown them in a pan ;
• Slice the artichokes thinly ;
• Reduce the cooked stokes until the sauce is ready for topping and thicken with butter ;
• Place the endives and the purple artichoke slices in a plate, add the John Dory thinly-sliced fillets and the sauce ;
• Add coriander leaves as a decoration and artichoke "chips". Enjoy your meal !