Discover a refined recipe created by Chef Frédéric Calmels: the mini endives confit with honey and saffron. This creation sublimates the natural bitterness of endives by marrying them with the sweetness of honey and the aromatic complexity of saffron.
For 4 people
Orange juice with honey and saffron :
Ingredients:
- Honey: 200 gr.
- Saffron pistils: 5 gr.
- Orange juice: 1 litre.
Process :
- Caramelise the honey, add the strained orange juice and saffron.
- Reduce by half and cool.
Endive
Process :
- Trim 18 endives, keep the 12 prettiest pieces and cook them in the orange juice with honey and saffron, covered, at a simmer for 25 mins.
- Once cooked, remove and keep warm.
- Keep the juice.
Endive seasoning :
Process :
-
- Cut the remaining 6 endives lengthways in 2.
- Caramelise with foaming butter.
- Deglaze with 50g honey and continue to caramelise the endives until they are golden brown.
- Moisten with the orange juice with honey and saffron.
- Cook, covered, until they are well candied.
- Drain and then dry in the pan over a low heat.
- Keep the cooking juices.
- Once thoroughly dried, finely chop the endives and adjust the seasoning.
Butter with orange juice, honey and saffron :
Process :
-
- Reduce the cooking juice from the endives, then whisk in the butter, adjust the seasoning and add a dash of lemon juice.
Dressage :
- In a shallow dish
- Arrange 3 quenelles of endive condiment in a star shape.
- Place the whole cooked endives on top, polished with olive oil and seasoned with fleur de sel.
- Pour the butter into the centre of the plate.
- Garnish with sorrel shoots and a few saffron pistils.
