Label Rouge Scottish salmon with caramelised endives and orange sabayon
(Serves 4) :
- 4 x 160g Label Rouge Scottish salmon
- 4 endives
- 3 egg yolks
- Juice and zest of one orange
- 30g butter
- 1tsp sugar
- 2 dstsp olive oil
Preparation : 30 min
Cooking : 20 min
Clean the endives and cut the leaves into julienne strips; sauté in the butter. Add the sugar and leave to cook and lightly caramelise for 8 to 10 minutes on medium heat, stirring regularly.
Whip the egg yolks in a pan with the orange juice and a dstsp water over a very gentle heat to obtain a rich custard. At the end of cooking, add half the zest and keep warm.
Cook the steaks in the olive oil in a pan for 3 to 4 minutes on each side. Sprinkle the remaining zest on top.
Carefully remove the skin from the steaks with the tip of a knife.
Serve with the endives and the orange sauce.
