Endives Sous Vide

side sous-vide recipe

INFO

Original recipe by Daniel Humm @ http://blog.chefsteps.com/2014/05/midnight-snack-video-daniel-humm-prepares-roasted-duck/?utm_source=facebook&utm_medium=post-midnight-snack-video-daniel-humm-prepares-roasted-duck-fb&utm_campaign=MidnightSnackVideo

Details

Ingredients

• 1 Endive
• Salt
• Sugar
• Ginger
• Saffron water (a few strands in water, or replace with paella spice mix)
• Fresh Orange Juice & Orange Zest
• 0.5 Tsp of butter
• 0.5 Tbsp of [Clarified Butter](Clarified Butter.md)

Method

1. Peel and slide (~ 3mm) the ginger
2. Wash the endive and cut it in half
3. Sprinkle the endive with Salt and sugar
4. Lay the endive flat, add a slice of ginger on top and a slice of orange zest
5. Add the orange juice mixed with the saffron water (~1/2 Tbsp)
6. Add the butter
7. Seal the bag and place in water for 45 mn
8. Once cooked, heat the [Clarified Butter](Clarified Butter.md) in a pan, then roast the endive a couple of minutes on each side, reserve in a warm place.
9. Add the remaining juices from the bag into the pan, reduce and pour on top of the endive

Quick View

Sous-Vide
Serve	1
Preparation Time	5 mn
Cooking Time (sous-vide)	45 mn
Cooking Time (traditional)	4 mn
Temperature	85 °C / 185 °F
Authors	Pascal Crausaz / Daniel Humm
Special	1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator