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Grapefruit peel: 

Chop the grapefruit peel and blanch twice.  Squeeze the juice and make an 80% syrup. Candy the peel on a low flame.

 

Orange-infused endive “tatin”:

Leave the syrup to reduce and caramelise the remainder with the leaves. Deglaze using juice of 1 lemon and 1 orange. Pour the juices into buttered moulds and carefully...

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Grapefruit peel: 

Chop the grapefruit peel and blanch twice.  Squeeze the juice and make an 80% syrup. Candy the peel on a low flame.

 

Orange-infused endive “tatin”:

Leave the syrup to reduce and caramelise the remainder with the leaves. Deglaze using juice of 1 lemon and 1 orange. Pour the juices into buttered moulds and carefully close the large leaves.  Bake the mould; serve within a circle made up of leaves. 

 

White or Nantes butter: 

Reduce, cream gently; assemble the butter after a minute. 

 

Serving: 

Serve the endive on a circle made up of leaves, the two prawns first (heads up); peel for garnish. 

 

Pairing of dishes & wines – A dry Amigne 

 

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Ingredients 4 persons
  • ORANGE-INFUSED ENDIVE TATIN
  • 3 kg endive (leaves removed)
  • 400 g sugar; make a dry caramel
  • add in 250 g butter
  • then large endive leaves; deglaze using juice of 2 lemons and 2 oranges. Candy
  • drain
  • WHITE OR NANTES BUTTER
  • White wine
  • lime juice
  • candied grapefruit juice
  • shallot.
Recipes. The Cook & Chef Institute