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Witlof baked in smoked salmon

Witlof baked in smoked salmon

Preparation : 10 min Resting : -
Cooking : 55 min Equipment :
Difficulty :
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Serves SERVES 4 to 6 :
6 heads of witlof (Belgian endives) (900 g)
6 slices of smoked salmon
1 knob of butter
60 g grated comté cheese
200 g double cream
1 tblsp lemon juice
Grated nutmeg
Pepper
1

Fill bowl with 500 ml of water. Wash witlof, remove small end that makes it bitter along with outside leaves, then place in steamer basket and run STEAM programme for 30 minutes. Season and turn witlof once during cooking. Meanwhile, grease a casserole dish.

2

When the heads of witlof are cooked, drain well. Pre-heat oven to 180°C (th. 6).

3

Roll each head of witlof in a slice of smoked salmon and arrange in greased casserole dish. Combine double cream with a tablespoon of witlof cooking liquid, lemon juice and a little grated nutmeg.

4

Pour sauce over witlof. Cover with grated comté cheese and bake in oven for 15 minutes.

© 2014 Hachette Livre (Marabout)

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koenwaltertoonen

the Dutch eat this with a nice cooked or smoked thinly sliced ham.