The recipe I was loosely following was "Whiting with Endive Broth". The dish consists of fish (whitefish in the book, cod here) with endive puree and juice. The tartness of the endive goes well with the delicate flavor of the fish.
The juice is drained off, and the endive is pureed with a few tablespoons of the juice to help it blend better.
All that's left is to saute the fish, and serve on a plate. I put the pieces of fish on a mound of the puree, and added some of the juice to the plate. I toasted the reserved endive leaves on a pan for few minutes, and placed them on top of the fish. I hadn't planned ahead to make something to soak up the juices, so I just used bread.