|Preparation : 10 min||Resting : -|
|Cooking : 55 min||Equipment :|
|Difficulty :||Rating : 1 rates|
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|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|
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.
When the heads of witlof are cooked, drain well. Pre-heat oven to 180°C (th. 6).
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.
Pour sauce over witlof. Cover with grated comté cheese and bake in oven for 15 minutes.
the Dutch eat this with a nice cooked or smoked thinly sliced ham.