Be seduced by this delicious marriage of Saint-Jacques, the’endive and butter’orange, subtle blend of land and sea.
Ingredients for 4 people:
- 150g unsalted butter
- 4 endives
- 1/2 lemon
- 1 pinch of sugar
- 3 blood oranges
- 16 Walnut Saint-Jacques
- Sea salt
- Salt and freshly ground pepper
Fried Saint-Jacques, butter’oranges compote’Christmas endives
- Clarify 100g butter: melt in a double boiler, let stand 20 minutes and remove’scum on the surface.
- Pour the butter obtained in a container making sure to leave the whey (whitish deposit) at the bottom of the container.
- Squeeze the lemon, get his juices.
- Remove the core endive (too firm) at their bases. Pluck them.
- Wash, drain. Chop finely.
- Heat 40 g clarified butter in a pan, add the minced endives, pour the lemon juice.
- Sprinkle with sugar.
- Cook for 20 minutes over medium heat until’that endives are tender.
- Season and keep warm.
- Squeeze the 3 oranges, catch the juice, place in a saucepan.
- Bring to boil up’to’appearance’a consistent syrupy.
- Gradually add the remaining 50g butter cut into pieces.
- In a skillet, heat 30 g clarified butter, to quickly grasp the nuts Saint-Jacques (about 1 minute on each side, depending on their thickness).
- On warm plates, prepare a bed’endives, it spread nuts Saintjacques.
- Sprinkle with sea salt and place a bead of butter’blood oranges.
B.A.BA the head
Ghee has the’advantage of being heated to high temperatures without burning.
It keeps up’15 days in an airtight container. Its uses are varied, it can be used to cook meat,
fish, vegetables ...
Words of the kitchen:
Water bath : Cook a preparation in a container (eg a pan) itself placed in another larger and containing’boiling water. The water bath used to cook gently delicate preparation avoiding direct contact with great heat.
Slice : Cut into thin slices.
Recipe: T. Bryone, Photo: C. Herlédan