Ingredients
- 2 smoked fish fillets of your choice (haddock, salmon herring)
- 10 cl of milk
- 15 cl of liquid cream
- 1 bouquet garni
- 100g potatoes
- 1 shallot
- 500 g of endives
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the juice and zest of 1 organic orange
- 1 l of chicken stock
- 1 teaspoon(s) of cornstarch
- 60 g of semi-salted butter
Preparation
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Cut the fish fillets into strips, put them in a saucepan with the milk, cream and bouquet garni, bring to the boil and leave to infuse for 30 minutes. Remove the fish strips using a slotted spoon and set aside.
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Peel and dice the potatoes. Cook them in a pan of salted water, starting cold, for 15 to 20 minutes. Peel and chop the shallot. Remove the stems and hearts of the endives, then cut them into strips.
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In a saucepan, brown the shallot and endives in the melted butter for 10 minutes, sprinkle with cornstarch, then deglaze with orange juice and add the broth, cook for another 15 minutes. Blend with a hand blender, add the infused milk/cream mixture, bring to the boil and blend again.
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Divide the fish strips and the diced potatoes into four deep plates, then pour in the endive cream. Season with salt and freshly ground pepper. Sprinkle with orange zest.
