Oven grilled Belgian endives are since long a family favorite in the winter time. Belgian endives are traditionally shredded, boiled in water and then served with a simple milk and flour sauce. I personally do not perceive that as a great taste experience.
A Belgian endive salad can be delicious. In this recipe we boil the whole endives for 20 min in a layer of boiling water, so most of the cooking is steaming. Then after draining and cooling down, they are wrapped either in smoked salmon (my favorite) or bacon, Parma ham or Prociutto and lightly covered with a shredded hard cheese.
The art of making oven grilled Belgian endives
This recipe is fail save and can be executed by anyone. Apart from keeping an eye on the time, it boils down to checking that the dish in the oven is not getting too dark. Instructions on oven temperature and residence time can still be affected by how cold the dish is when it goes into the oven, the type of oven and the exact location in the oven. So better to check now and then. In western Europe when purchased in season, the vegetable is cheap. Abroad, this delicacy can be cost you, not to speak of the fish or meat cost. But it is delicious and you could easily leave out other fish or meat and offer fried potatoes or wild rice along side. If you do not serve a starter, a salad will compliment this dish to a full and healthy meal.
Special equipment
shallow heat resistant (glass) container
Oven grilled Belgian endives with smoked salmon
Ingredients
For the dish
- 10 Belgian endives
- 3/4 lb (320 g) smoked salmon (slices)
- 1/4 Lb (110) shredded Gouda, Beemste, Swedish or Parmesan cheese
Instructions
Making the dish
- Cook the belgian endives whole in a large pan, with only a little layer of water for 20 minutes
- Immediately after drain the endives and let cool down
- After cooling down, lightly squeeze water from the endives
- Thick ones you can cut in two. Also remove the hard ends, by cutting it as a slice away with a kitchen knife
- Then wrap each individual endive in smoked salmon and place them next to each other in the oven tray
- Cover all with some shredded cheese
- Then place for 30 minutes in a pre-heated oven of 225-250 C. Watch now and then and if need be lower the temperature to 200 C or even lower. You are looking for a brown grilled surface and a nice aroma.
- Then serve, using your oven mitts and warn your guests for the hot tray.
Notes
Food allergy & intolerance information: fish, dairy
Remarks
- Drain the endives after steam boiling. If needed be carefully squeeze the water out by your hand (when cooled down)
- If the Belgian endives are too think, you can cut them in two after steam boiling
