Preheat the oven to 400°F (205°C).Finely slice the endives. Put the endives in a casserole. Add the wine, orange juice and celery seeds. Bring to a boil and cook covered over low heat for about 4 minutes. remove endives and fold in the cream into the sauce and let reduce over low heat.Remove from the heat and set aside.Cut the grouper fillets in half lengthwise. Flatten the fillets with a knife blade. Put the filletts on the endives. Roll the fillets and hold the rolls in place with toothpicks. Place the grouper rolls on the shallots. Cook in the oven for 6 to 8 minutes. Serve right away.

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4 endives 1/2 cup (125 mL) white wine 2 orange, juice and zest 1 tsp. (5 mL) celery seeds 1/2 cup (125 mL) 35% cooking cream 4 grouper fillets sea salt and white pepper to taste 1/4 cup (60 mL) butter 3 Tbsp. (45 mL) chopped, dry shallots