Ossobuco di agnello (Italian lamb shanks)

For ➋* 

2 (about 800 g total) lamb shanks 

extra-virgin olive oil 

kosher salt & freshly ground black pepper** 

1 large sweet onion, sliced 

10 cl red wine 

1 head (10 to 12 whole cloves) garlic, separated & peeled 

1 (700 g) can chopped tomatoes 

10 cl water (or more) chopped parsley for garnish

 

Pat meat dry. Rub lamb shanks with olive oil. Season generously with salt and pepper.** Heat a heavy casserole. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot. To the same pot, add 1 ts of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover. Sweat the onions until limp but not browned, stirring often. When they are limp, add the wine and cook for 2 m, scraping up any browned bits from the bottom of the pot. Add garlic cloves, tomatoes, and 10 cl of water. Stir to combine, then return the lamb shanks to the pot. Reduce heat to low and simmer, turning lamb shanks occasionally, for 1-1½ h or until tender. Add additional water if the sauce becomes too thick. Serve braised lamb shanks with cooked pasta, rice, mashed potatoes or polenta. Sprinkle with parsley.

*double quantities for ➍ 

** to give it a more authentic Italian flavour, add ½ bunch fresh thyme, ½ bunch fresh rosemary picked clean and chopped; flour to lightly coat the shanks

Braised fennel with lemon

For ➋ or ➍ (as side dish)

3 fennel bulbs, quartered

15-25 cl water**

8 cl olive oil

2 ts ground fennel seeds

2 tbs freshly squeezed lemon juice* 

1 tbs chopped fennel fronds

Arrange the fennel in a large skillet. Add enough water to the pan to come at lease halfway up the sides of the fennel. **

Drizzle the fennel with the olive oil, sprinkle with the fennel seeds and season with salt and freshly ground black pepper. 

Bring the fennel to a simmer, cover and cook over medium heat, shaking the pan every now and then, until the fennel is tender, 20-30 m.** 

Remove the lid for the last few m of cooking to allow the liquid to reduce and thicken. 

Stir in the lemon juice* and fennel fronds. 

Serve the fennel drizzled with the thickened cooking liquid. 

Serve with roasted chicken, grilled halibut or salmon, grilled or roasted meats. 

*Use fresh blood orange juice instead.

**Chop the fennel, add 4 tbs blood orange juice, 2 tbs olive oil, cover and cook in the microwave (about 7 m for 500 g fennel). Serve with cherry tomatoes and fregola, and roasted salmon.

Varkenshaasje met bloemkool (Pork tenderloin with cauliflower)

For ➍
700 g pork tenderloin
butter
salt & black pepper
Blackwell sauce
10 potatoes
1 cauliflower*

Season the tenderloin with salt and black pepper.

Preheat the oven to 160°C.

Heat a frying pan with a lump of butter in it. Once the butter is foaming, place the meat in the hot pan. Sear the meat to form a crust, so the juice of the meat does not escape. To avoid burning the butter, turn the heat to medium, or put in a lump of fresh butter. Make sure the meat gets get a golden brown on all sides.

Put meat in an ovenproof dish and cook further in the oven for 8 to 10 m at 160°C.**

Pour off excess drippings from the meat. Use the same skillet to prepare the sauce. The burnt leftovers will provide extra flavour.

Remove the meat from the oven. Put on an inverted plate, cover with foil and let meat rest 10 m.

Peel the potatoes and cut into large pieces. Cook them in the steam or boil them in lightly salted water (18 to 20 m).

Cut the cauliflower into florets, rinse the vegetables well and steam them until tender.

Cut the meat into 2.5 cm slices. On each plate, put a few cauliflower florets few and a few potatoes. Arrange a few slices of pork and spoon over some sauce.

*Or use green beans. or replace with mustard braised Brussels sprouts.
**Or lower the heat. Cover the pan and cook further for 10-15 m.

Sint-Jacobsschelpen met witloof & prei (scallops with endives & leeks)

For ➍
200 g scallops
3 endives
2 stalks leek
2 shallots
100 g butter
salt & pepper
1 glass of white wine
100 g grated Gruyère

Clean and chop leeks, endives and shallots.
Put some butter in a pan. Add the vegetables and let them braise slowly.
Season with pepper and salt.
Braise the scallops in butter, white wine, pepper and salt for 15 m on gentle heat.
Add vegetables and mix well.
Fill empty scallop shells with the mixture, sprinkle grated cheese over them.
Lightly grill for some colour.
Or put some of the vegetables in a little heap on each plate. Top with the scallops. Omit the cheese and grilling.

Read the braising endives without water tip. Read the cooking endives @ microwave tip.
Read the related scallops & endives recipe.

Spring lamb

For ➍-➏ *
1 boneless, trimmed shoulder of baby lamb, weighing approximately 1,250 kg**
60 cl red wine
60 cl water
250 g pearl onions, peeled
1 tbs black peppercorns
6 pieces allspice
1 bay leaf
250 g mushrooms, halved
250 g sliced carrots
6 garlic cloves
4 tbs vegetable oil

Place the oil in large Dutch oven over medium heat.
Season the lamb shoulder with sea salt and pepper. When the oil is fragrant and rippling, brown it on all sides in the Dutch oven. Once the lamb is nicely browned, remove and reserve.
Add the vegetables, spices and garlic. Cook, stirring frequently, for about 10 m to caramelize the mushrooms and onions.
Return the lamb to the pot. Add the water and wine. Bring to a simmer, cover and lower heat to retain a slow simmer. Cook on the stove top for 90 m, covered, turning the lamb every 30 m.
Remove lamb and vegetables to a platter, and let rest for 10 m.
Meanwhile, reduce your sauce over medium heat, uncovered in the Dutch oven, until it has some body and is able to coat the back of a spoon.
Slice the lamb and drizzle with the sauce. Season and serve.

*For 2, use slices of leg of lamb. Brise and add to the stew (10 cl wine, 10 cl water, 200 g mushrooms and 200 g carrots, 3 bulbs of garlic, for 25-30 m on moderate heat. Serve.
**To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a small thin piece of lamb fat down one side.

Fazantenfilets op zijn Brabants (Flemish pheasant fillets with endives)

For ➍
4 pheasant fillets, skinless
4-6 endives, finely cut
2-4 tbs fond
cream
savoy or turnips mash

Brown the fillets in a well heated pan. Lower the heat and cook the fillets for 5 more m.
Meanwhile sautée the endives in a little butter in another pan on medium heat. After 5 m, add the fillets and the fond. Cover and cook for 5 more m. Add the cream and thicken the sauce for a few m.
Put the fillet on a plate with some sauce.
Serve with a mash of savoy or turnips.

This a simple and quick version of a tradtional Brabant recipe. Read the similar elaborated recipe with guinea fowl.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.

Parelhoen met witloof & Trappist (guinea fowl with endives & beer)

For ➍
1 guinea fowl (1.5 kg)
salt & pepper
50 g bacon, cubed or sliced
50 g butter
10 shallots, sliced
3 dl Belgian beer, white or blond, blond Trappist recommended*/**
1 ts thyme
3 juniper berries
2 sprigs parsley
1 ts sugar*
6 endives***

Rub the guinea fowl with salt and pepper.
Heat the butter in a pan and bake the bacon for 5 m. Remove the bacon and brown the guinea fowl in the fat. Remove fowl and brown the shallots.
Add beer, thyme, laurel, berries, parsley (and sugar*). Mix.
Add bacon and heat the mixture.
Add the guinea fowl and let it stew on low heat for 45 m.
Heat some water to cook the endives for 10 m.
Add vegetables to the guinea fowl for the last 10 m of the cooking.
Remove the fowl and vegetables. Thicken the sauce, push through a chinois.
Cut guinea fowl into pieces. Put a piece on a warm plate with some sauce and with vegetables. Serve with boiled potatoes*** and blond Trappist beer.

*When using white beer or blond Trappist, don't add sugar. Blond Trappist should be a triple, like Westmalle or Leffe. When Belgian beers are not available, use pale ale instead...
**Add 10 cl fond de gibier to make a smoother sauce.

***Do not use hydroculture endives for a better taste. To have a smoother sauce, cut 1 additional endive into small chunks and put in the sauce from the start.
***Or serve with parsnip mash.

Trappist monasteries were founded by the Cistercian monastery of La Trappe in medieval France. Of the world's 171 Trappist monasteries, only 7 produce beer. 6 of them are in Belgium, brewing the highly valued Trappist following strict prescriptions.
Read the cooking fowl tip. Try the quick version. Read a classic recipe to braise the endives.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.

Redfish with endives & ginger

For ➍
600 g redfish fillets
600 g endives
16 new potatoes
1 tbs ginger paste
1 tbs honey
olive oil
balsamic vinegar
flour
salt & pepper

Cut the chicory into chunks. Cook for 3 m in olive oil. Add the ginger and let simmer for 3 m. Add a few drops of balsamic vinegar and let stew. Mix honey through the endives. Season with salt and pepper.
Boil new potatoes  and drain. Fry them un a little oil until golden.
Season the redfish fillets, rub them in flour. Fry in olive oil until crisp.
Arrange the endives on the plate, put the redfish fillet on it, the potatoes beside it.
Decorate with strips of blanched leek, carrot (and pepper) and a half a braised endive.

Sopa de lima (lime chicken broth)

For ➏
2 limes
6 tortillas
1 chicken breast
6 chicken livers*
1 red onion, finely chopped**
8 garlic cloves
6 lime slices
chopped coriander
corn oil (or peanut oil)
1.5 l water***
a pinch of salt

Quickly sautée garlic until brown in oil.
Slice tortillas into strips and fry them until golden. Place them on paper towels to absorb oil.
In a large pot, fry the onion**, add 1.5 l of water****, add the salt, chicken livers*, garlic and chicken breast. When the chicken is cooked, shred the chicken breast and chop the liver* into small pieces. Strain the broth through colander.
Add the shredded chicken and chopped livers* to the broth, and the juice of 2 limes.
Serve with some coriander and a slice of (grilled) lime.

*Replace livers with a second chicken breast or with chopped bacon. Braise bacon and add at the end.
**Add a few chopped tomatoes and a seeded chopped chilli, and let cook for 20 m with the fried onion. Then add other ingredients.
***Or chicken broth.

This classic of Yucatan supposedly dates from Mayan times.

Poulet braisé à la gueuze (braised chicken with old Brussels gueuze)

For ➍
a farm chicken (600 g)
4 onions, chopped
4 slices smoked bacon (0.5 cm thick), cubed
2 bottles of gueuze 37.5 cl
2 slices of gingerbread spread with spicy mustard
a large knob of butter
1 tbs flour
fresh thyme, parsley & fresh bay
500 g waxy potatoes*
watercress

With a sharp knife cut the chicken. Remove the tighs and cut them in 2. Remove chicken breast from the rest of the carcass and divide into 4 large pieces.**
Put a large casserole over medium heat. Melt butter. Add the breasts and tighs. Season with salt and pepper. Fry them on all sides golden brown (5 to 7 m). Lift the chicken from the pot and keep warm.
In the same pot, brown the onions. Add the bacon. Sprinkle the flour over the onions and bacon. Just stir and simmer about 5 m on medium heat.
Make a bouquet garni of parsley, bay leaves and some sprigs of thyme. Place the chicken and its' gravy back into the pot with the bouquet garni. Pour over the gueuze, enough not to cover the chicken.
Spread a generous layer of spicy mustard on the gingerbread . Add to the stew. Simmer for 30 m on low heat. Add salt and pepper.
Meanwhile, boil the potatoes (cut as pommes château) in water with a pinch of salt.
Serve with sauce and potatoes. Garnish with some cress.*

*Or serve with a potatoes & carrots mash and braised endives. Omit the watercress.
**The carcass and the wings can be used to make good stock.

Scallops & endives

For ➍
4 heads of endives
12 scallops
1 tbs sugar
2 tbs balsamic vinegar
truffle oil
nutmeg
salt & pepper

Clean the endives and cut it into chunks. Fry them in a pan with butter and season with nutmeg, salt and pepper. Add the sugar and extinguish with balsamic vinegar and truffle oil.
Cook the scallops over high heat in a pan with non-stick coating for 2 m per side.

Read the braising endives without water tip, the cooking endives @ microwave tip and on cooking (frozen) scallops. Read another version or the related scallops with endives & leek recipe.

Sint-Jacobsschelpen met witloof (scallops & endives)

For ➍
12 scallops, cleaned & dried
4 heads of chicory
2 knobs of butter
1 shallot, chopped finely
1 dl white wine
about 20 saffron threads
1 dash of cream
5 knobs of butter
1 tbs chopped chives
coarse sea salt
salt & pepper

Put the cleaned endives in a pot with a thick bottom. Add salt. Add a splash of water until the chicory is covered for ⅓. Add a knob of butter. Put the lid on the pot and let it simmer gently. Turn the endives after 15 m.  Let simmer gently for 15 m.
Melt a knob of butter in a pan. Add the shallots. Cook for 3 m without browning.
Add the white wine and let boil 10 m or until volume is reduced to  ¼.
Turn up the heat under the endives to high. Remove the cover. Allow the moisture to evaporate and brown the endives on both sides.
Put a dash of cream and the saffron to the sauce. Bring to the boil. Add 4 knobs of butter (1 per person) and melt on low heat. Remove the sauce just before the boiling point. Add salt and pepper and shake the pan  nicely to bind the sauce.
Pepper the scallops.
Cook the scallops over high heat in a pan with non-stick coating for 2 m per side.
Put the scallops and chicory on the plates. Draw a dash of sauce around. Garnish with chopped chives.

Read the braising endives without water tip, the cooking endives @ microwave tip and on cooking (frozen) scallops. Read a quicker version or the related scallops with endives & leek recipe.

Salsa verde (cold green sauce)

For ➍
1 heaped tbs capers
8 small pickled gherkins
1 heaped tbs (sharp) mustard
½ bunch parsley, washed
1 bunch basil, washed
1 dl extra virgin olive oil (extra oil if necessary)
a dash of vinegar (e.g. white wine vinegar)
salt & pepper

Blend the gherkins, capers and mustard.
Add the basil leaves and parsley. Mix. Add the vinegar. Mix.
Add some olive oil. Mix until smooth.
Season the sauce with a little salt and pepper.
Put the salsa in a jar and put it cool.
Serve it with crown of lamb or other grilled or braised meat or grilled fish.

This version of green sauce is close to the Italian version of it, but the idea of chopping green herbs into a sauce is well spread, with the French sauce verte, the German grüne Sausse with different herbs, South American chimichurri, or the Mexican salsa verde, each in several regional versions. Originally, the sauce came from the Near East, and was brought to Italy by Roman soldiers. In the renaissance, it spread to France and Germany.

Shahi ghost korma (braised lamb with yogurt)

For ➋
400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil

Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.

Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.

Then add meat and marinade. Then add the cinnamon and garlic.

Cover and cook for 1 h.

Once the meat is cooked, add cream and saffron.

Reduce the sauce, uncovered, till thick.

Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.

'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.

Spring chicken with fennel & potatoes

For ➍
4 spring chickens (tied), 450 g each
1 clove garlic
8 tbs mustard
8 tbs honey
a pinch each of ground laurel, dried thyme, dried sage (or oregano or rosemary)

2 fennel bulbs
a splash Noilly Prat, a dash pastis (or some white balsamico)

600 g potatoes
a few sprigs parsley
1 tbs olive oil
300 g butter
salt & pepper

Rinse the fennel. Slice each bulb into 8 wedges.Melt a knob of butter in a large pot over medium heat.

Put the fennel in the hot butter and bake for 2-3 m. The bottoms might slightly caramelize. To braise the fennel, add a splash of Noilly Prat and a dash of pastis. Cut a round, the size of the pan, out of a sheet of parchment paper. Pour some water into the pan and place the paper on top of the fennel pieces as a soft cover. Turn heat down to low. Let cook for 25 m. Turn over the slices and cook for 10 m more. Season with pepper and salt.

Cut a knob of butter into cubes. Put in a mixing bowl. Peel and crush the garlic. Mix the pulp with the butter. Add a whiff of various dried herbs. Add some salt and pepper.

Preheat the oven to 180°C.

Remove the rubber band or string off the birds. Fill each spring chicken with a good knob of herb butter. Re-tie the fowl. Take a baking dish or roasting pan, rub each poussin with a knob of butter and then put them in the dish.

Mix the honey and mustard. Use a kitchen brush to rub the chicken with the sweet and sour mix. Put a few knobs of butter in the baking dish. Fry the poussin 20 to 25 m in the oven.Open the oven door occasionally and spoon the juices over the poussin. Remove the cooked bird from the oven and sprinkle with some juices.

Meanwhile, peel the potatoes and boil them in lightly salted water until al dente. Cut them into thick slices or bite-size pieces. Melt a knob of butter in a frying pan and add some olive oil.

Bake until golden and season to taste with a pinch of salt and some freshly milled pepper.

Chop fresh parsley over the potatoes and shake the pan gently.

Launch the grill of your oven. Remove the strings that hold the fowl.

Cut each chicken in half, through the carcass. Use a sharp knife. Put the fowl in the roasting pan with the legs up. Spoon some juices over the meat and put it a few m under a hot grill.

Serve on a large plates: potatoes, a few pieces of braised fennel and a halved poussin.

Spoon some of juices over chicken or serve it separately in a gravy boat.

Mustard braised Brussels sprouts

For ➍
500 g Brussels sprouts
1 tbs butter
1 tbs olive oil
salt & freshly ground black pepper
1 dl white wine
2 dl (chicken or vegetable) stock
2 to 3 shallots, peeled & thinly sliced
2 tbs heavy cream
1 tbs smooth mustard (or more to taste)
2 tbs chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy skillet, heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 m. [If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc].

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 m.

Remove the lid, and scoop out the sprouts. Add cream and simmer for 2-3 m, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or mustard.

Pour sauce over sprouts, sprinkle with parsley, if using, and serve immediately. (As a side dish for roasted pork such as tenderloin. Or as a vegetarian starter with a slice of fresh bread.).

Salmon with endives & tomatoes

For ➍
4 tbs olive oil
2 onions, chopped
3 tomatoes, peeled, cleaned & chopped
salt & pepper
fresh coriander/thyme
4 salmon steaks
pepper
4 Belgian endives (witloof), chopped *
lemon juice

Cook onions in 2 tbs oil. Add tomatoes and cook for 15 m. Add salt, pepper and coriander/thyme. Keep warm.
Bake or grill salmon steaks for 3 m each side in 1 tbs of oil. Add pepper.
Heat 1 tbs oil in wok. Add endives. Stir-fry for 5 m. Add 1 ts of lemon juice.
Compose the dish.

*If you can't find real endives, try a red salad with a nice bitter taste. Adjust cooking time to the firmness of the vegetable.

Read the braising endives without water tip.
Read the cooking endives @ microwave tip.

Couscous tfaia (chicken couscous with red onion marmalade)

For ➍
tfaia
500 g couscous
1 complete chicken, cut in pieces
1 large tomato
½ ts white pepper
½ ts ginger
¼ ts cinnamon powder
1 small bush coriander
olive oil
pepper & salt
1 l chicken broth

Braise the chicken in olive oil. Add pepper, ginger and cinnamon. Add pepper & salt, the bush of coriander and the chopped tomato.

Add chicken broth, cover and simmer until chicken is done.

Meanwhile, prepare the couscous.

Serve the chicken, in a large scale, on top of the couscous and cover the chicken entirely with tfaia.

Preistoemp met kabeljauw (leek mash with baked cod)

For ➍
4 pieces cod fillet
100 g shrimps* (optional)
mash:
4 stalks leek
1 kg potatoes (f.i. Bintje)
1 25 cl bottle white beer
1 large onion
a few bay leaves
few sprigs fresh thyme
sauce:
150 g fresh butter, ice-cold
pepper & salt
1 shallot
1 25 cl bottle white beer
a dash of cream
juice of ½ lemon

Peel the potatoes. Boil them in salted water.
Cut the onion. Saute in a covered pot with a knob of butter, without browning.
Cut the leek stalks into small pieces. Add to the pot with onions.
Make a bouquet garni: tie some bay leaves and some thyme sprigs together with kitchen twine. Add to the onion and leek mix.
Pour 25 cl beer in the pot. Let it simmer for 15 m on low heat.
Remove the bouquet garni from the pot with braised leeks. Drain the cooked potatoes and stir in vegetable mixture. Respect a mixture of ⅔ vegetables and ⅓ potatoes for a smooth mash. Add pepper and salt.
Meanwhile prepare a beurre blanc butter sauce**. Chop the shallot finely. Place a small saucepan over a medium heat. Cover the bottom with white beer. Add the shallot and a dash of lemon juice. Let the beer boil briefly.
Cut the refrigerator cold butter cut into cubes. Add a dash of cream to the pan and let the sauce reduce until ⅓ of the volume. Pour the sauce through a sieve been cooked so that the shallot pieces can be removed. Add them to the pot with leeks. Over low heat, whisk the sauce, gradually add the cold butter lumps. Season with salt and pepper. Keep warm.
Preheat the oven to 150°C. Melt a knob of butter in an ovenproof pan over medium heat. Season the fish with some pepper and a pinch of salt. Fry the pieces of cod on both sides, so they get a golden crust.
Spoon a little bit of the drippings over the fish. When the fish is colored, put the pan in the preheated oven.
Let the cod cook for 7 m. Spoon some dripping between the pieces.
Serve each piece of cod with a portion of mash. Spoon some of the butter sauce over. white beer.
Add a serving of hand-peeled shrimps.*

*Optional.

**Or make a simple melted butter sauce with shallot and butter.

Try a leek mash with salmon and shrimps.

Haddock & endives

For ➍
600 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.

Read the braising endives without water tip.
Read the cooking endives @ microwave tip.