Large recently-collected prawns, orange-infused caramelised endive â??tatinâ??, candied grapefruit and white butter
1.00 h
4 raciones
Difficulty:
Media
Ingredients
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.
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
