Endive
- 10 endive
- 1 3/4 ounces butter (50 g)
- 2 teaspoons seasoning olive oil (1 cl)
- 1 teaspoon Barolo vinegar (0.5 cl)
- Fleur de sel
Daube Stock
- 3 1/2 pounds stewing beef, boned (1.6 kg)
- 5 1/2 tablespoons grapeseed oil (8 cl)
- 7 ounces carrots (200 g)
- 7 ounces onions (200 g)
- 3 3/4 ounces green olives (100 g)
- 7 ounces roughly chopped tomatoes (200 g)
- 1 bouquet garni (parsley stems, 1/2 bay leaf, 1 sprig thyme)
- 8 cloves garlic
- 3 1/3 cups red wine (80 cl)
- 3 1/3 cups light veal stock (80 cl)
- 10 black peppercorns
- 1/2 bunch basil
Orange Butter
- 1 3/4 ounces softened butter (50 g)
- 1/3 ounce black Sarawak pepper (10 g)
Instructions
Step 1: Scallops
Open the scallops, carefully remove the frill, the coral (if any), and the nerve connected to the white part of the scallop. Rinse the scallops under running water, making sure not to detach them from the shells. Pat dry with paper towels, and lay the shells flat on a sheet pan covered with a layer of coarse sea salt.
Wash and sweat the scallop frill under running water. Place in a colander to soak for one hour, and pat dry on a clean dishtowel.
Step 2: Endive
Remove the rind and pith from the bitter oranges, finely chop, and set aside. Juice the oranges, then quarter them and set the quarters aside.
Remove the leaves from the endive. Wash in a basin of water acidified with ascorbic acid, and drain. Julienne half of the endives.
Choose the 20 best leaves from the rest of the endive, cut off the tips of the leaves with a scissors, and set them aside.
Sauté the endive julienne in the brown butter until very tender. Glaze with the orange juice and season with fleur de sel.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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