For ➍600 g haddock (or cod) fillet
1 shallot, finely chopped
8 endives, cleaned
5 cl dry white wine
butter
salt & pepper
Put the endives side by side in a pot with thick bottom. Add salt, 2-3 tbs of water and a knob of butter. Place the closed pot over medium heat. Simmer for 10 m. Turn the endives. Simmer for 10 m more.
Meanwhile, preheat oven to 220°C.
Butter an oven dish. Cover the bottom of the dish with shallots. Season the fish fillets. Put them in the dish. Add the white wine. Pour the cooking juices from the endives over the haddock. Place a knob of butter on each fillet.
Put the dish on high heat. Place the fish dish on top of the fire until contents reach boiling point.
Put the dish in the oven for 8 m.
Meanwhile, add a knob of butter to the endives and let them brown a little.
Take the fish dish from the oven. Keep warm. Pour the liquid from the dish into a saucepan and reduce to ⅔ over high heat. Melt a solid lump of butter in the sauce.
Put the fish on the warm plates, the endives beside it. Pour over the sauce and serve with boiled potatoes.
Meanwhile, preheat oven to 220°C.
Butter an oven dish. Cover the bottom of the dish with shallots. Season the fish fillets. Put them in the dish. Add the white wine. Pour the cooking juices from the endives over the haddock. Place a knob of butter on each fillet.
Put the dish on high heat. Place the fish dish on top of the fire until contents reach boiling point.
Put the dish in the oven for 8 m.
Meanwhile, add a knob of butter to the endives and let them brown a little.
Take the fish dish from the oven. Keep warm. Pour the liquid from the dish into a saucepan and reduce to ⅔ over high heat. Melt a solid lump of butter in the sauce.
Put the fish on the warm plates, the endives beside it. Pour over the sauce and serve with boiled potatoes.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.
