ENDIVE FONDUE in OMELETTES in COMPANY
Nothing could be easier than making this endive fondue flavored with lemon and honey and then serving it with a blue cheese cream gives it an exquisite flavor.
For the endives to release less bitterness, they should be tasted almost immediately after picking, it is for this reason (but not only) that the market gardeners always bring them in their “plate” of soil on the markets.
*Peel the endives. Cut the ends (peduncle) then thin them out until only the heart is left. Cut the ends of the leaves so they are ready to be in a salad or in a fondue. To prepare the heart, cut off any end of the leafless trunk.
Per person :
4 chicory
1 tsp of honey
4 tsp lemon juice
Salt and pepper
1 tbsp blue-veined cheese
1 tbsp fresh cream
1 egg
½ tsp fat
Peel* the endives, reserving the cores and cut the leaves into small pieces. Place these pieces in a skillet. Salt and pepper, mix. Add honey and lemon and mix. Make a place in the pan to place the hearts. Cover and cook over low heat without stirring for 8 minutes. Uncover, take out the pieces of endive (without the juice) and let them cool in a bowl. Leave the hearts in the pan. Put the cheese in a small saucepan with the cream and heat over low heat so that it melts. Beat the egg in a bowl, add the melted endive pieces and mix well. In the pan that still contains the hearts, melt the butter then, using 1 tbsp, place small heaps to make omelettes, cook them on each side then place them in a dish with the hearts and offer the cream to blue with.
Nice kitchen to all, Régine