Red endives are in season from late autumn through early spring, with peak flavour and crispness hitting during the colder winter months. Autumn Truffle is available at Smith and Brock during October till December, these offer a delicate, nutty, and aromatic profile.
Our Fine Foods Product Development Manager David Duverger has created a dish using our Red Endives, Paris jambon blanc and Autumn Truffle from Fine Foods.
Check out the recipe below 👇🏽😍
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4 white endives
4 red endives
Juice of 1 lemon
10g plain flour, for the blanc
Salt, as required
10g autumn truffle
8 slices of Paris jambon blanc
Butter, for greasing the gratin dish
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500ml whole milk
40g butter
40g T45 flour
100g Comté cheese, grated
1 egg yolk
10g English mustard
40ml crème fraîche
Truffle peelings, finely chopped
Salt and white pepper, to taste
Method
1. Prepare the endives
Trim the base of each endive and score the core. Prepare “a blanc” water, lemon juice, flour and salt, add the endives and cover with a cartouche and cook
2. Drain the endives
Decante the endives, drain upside down in a colander.
3. Prepare the truffle
Melt the butter in a saucepan over medium heat. Add the T45 flour and cook gently without colouring to make a roux blanc.
Gradually whisk in the milk until smooth. Bring to the boil, whisking continuously to simmer.
4. Prepare the Mornay sauce
Melt the butter in a saucepan over medium heat. Add the T45 flour and cook gently without colouring to make a roux blanc.
Gradually whisk in the milk until smooth. Bring to the boil, whisking continuously to simmer.
5. Assemble the gratin
Preheat the oven to 180°C. Butter a gratin dish.
Wrap each drained, truffle-stuffed endive in a slice of Paris jambon blanc and arrange in the dish.
Glazer with the Mornay sauce evenly over the endives
6. Gratinate
Bake for approximately 15–25 minutes.
AVAILABLE NOW
RED ENDIVE (1672) | WHITE ENDIVE (1673) | PARIS JAMBON (4273) | AUTUMN TRUFFLE (4896) | COMTÉ CHEESE, GRATED (4672)
