Endives with Ham and Black Truffles
Step 1: Endives
Remove a few leaves from the endives, so that they are all the same shape.
Cut off the ends of the endives, and wash in a bowl of cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water). Reserve the outside leaves for the cream.
Cook the endives sous-vide by placing them six by six in sous-vide bags and seasoning with fleur de sel, sugar, and melted butter. Seal (pressure 2.8, seal 7.5), then cook for 1 1/2 to 2 hours in a 210°F (100°C) steam oven.
Step 2: Cream of Endives
Step 3: Ham and Truffles
Cut ribbons 1 1/2 x 5 inches (3.5 x 12 cm) from each ham slice.
Thin the mashed truffle with the veal jus, then season with the truffle stock and freshly ground pepper.
Step 4: Finishing and Plating
Take the endives out of the sous-vide bags, setting the cooking juices aside. Brown in a sauté pan in a dab of butter and some sugar, then deglaze with the cooking juices.
Emulsify the endive cream with a wand blender.
Wrap a ribbon of ham around each endive, and place in an oval baking dish. Coat with cream, sprinkle with thinly sliced cheese, and brown under the broiler.
Present on a large plate with the mashed truffles and veal jus.
Lay a slice of truffle on each endive and season with freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Other recipes by Alain Ducasse