Last Updated on January 14, 2021 by Nazmin Sarker
Chicory and Orange
The bitterness of chicory (choose spears that are edged with yellow, not those tinted greens, which will have been over-exposed to the light making them too bitter for enjoyment), softened by cooking and the citrus sweetness of orange juice is a lovely foil for gurnard or red mullet. Here I’ve partnered it with baked gurnard you might well prefer to grill the fish.
- 2 gurnard or red mullet, weighing 175-225g (6-8 oz) each, scaled and cleaned olive oil
- salt and pepper
- chopped fresh parsley, to garnish
- For the Compote:
- 1 large orange
- 15g (½ oz) butter
- 1 tablespoon finely chopped shallot or onion
- 2 spears of chicory, sliced 5mm ( ¼ inch) thick
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- salt and pepper
- Preheat the oven to 200C/400F/Gas Mark 6. Make the compote first. Pare 4 strips of zest from the orange and cut them into shreds. Blanch in boiling water for 2 minutes, drain and set aside for the garnish.
- Cut the orange in half and squeeze the juice from one half. Cut the other into wedges and reserve. Melt the butter in a small pan over fairly low heat.
- Add the shallot or onion and cook gently, without browning, until tender.
- Add the chicory and continue cooking, stirring, for a further 2 minutes or so.
- Stir to mix and simmer, stirring occasionally, until the mixture is moist rather than liquid- about 5 minutes. Season and keep warm.
- Meanwhile, make two deep slashes on each side of each fish. Season and brush with oil, then wrap each one securely in a square of silver foil. Bake for about 20 minutes, until cooked through.
- Unwrap and serve with the chicory and orange compote, scattered with the reserved orange zest and parsley, with the orange wedges tucked alongside.
- Begin day or up to 2 weeks ahead
- 8 servings
- 455 cals per serving
- Low in fat, cholesterol
- Good source of vitamin A, iron
- 2 11-ounce packages mixed dried fruit
- 2½ cups hot tap water
- 2 3-inch-long cinnamon sticks
- 19½-ounce jar preserved kumquats
- 1½ cups light corn syrup
- ½ cup orange-flavor liqueur
- vanilla ice cream (optional)
- Remove pits from prunes in packages of mixed dried fruit. In 2 ½- to 3-quart casserole or bowl, place mixed dried fruit. Add hot tap water and cinnamon sticks. Cover with casserole lid or large plate. Cook at high (100% power) for 12 to 15 minutes, stirring every 5 minutes until the fruit is tender.
- Stir in kumquats with their syrup, corn syrup, and liqueur.
- Cover casserole and refrigerate at least 24 hours before serving, to blend flavors. Store fruit in the refrigerator to use up within 2 weeks.
- Serve the fruit compote as is or use it as a topping for ice cream or pound cake.