Discover an elegant recipe crafted by our Chef: **mini candied endives with honey and saffron**. This creation elevates the natural bitterness of endives by combining it 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, set aside the 12 most attractive pieces, and cook them covered in orange juice with honey and saffron, simmering gently for 25 minutes.
- 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.
