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Tasting Notes
Raw endive doesn't taste sweet, but Michael Mina brings out its natural sugars by caramelizing endive hearts in a hot pan.
By leaving the endive in large pieces and caramelizing just the surface of the vegetable, its fresh, bitter quality remains despite the caramelization process. This bitterness is balanced by the rich nuttiness of browned butter and the sweet, bright and acidic flavor of the orange juice. The delicate texture and crispness of the endive feathers offer textural contrast to the softened endive hearts.
Tips & Techniques
- Flavor boost. After caramelizing endive hearts, let them rest in the pan. As they cool, they will continue to absorb all the nutty, rich, sweet and acidic flavors of their cooking liquid.
- Keep ‘em on ice. It’s best to cut endives at the last minute, but if you’re not using the feathers right away, store them in ice water. This will keep them crisp and give them a pretty curl.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Strainer. Anytime you’re keeping an ingredient in ice water, place a strainer in the ice water first and then put the ingredient in the strainer. When you’re ready, just lift the strainer – and save yourself from the challenge of fishing food out from the icy depths.
- Fish spatula. This flexible, slotted spatula, which is thin enough to carefully scoop up the most delicate fish, can deftly lift the endive hearts while keeping its leaves intact. Plus, it will allow any excess liquid to drip back into the pan.
The list below includes all the equipment you’ll want to make this dish.
Medium sauté pan
Strainer
Fish spatula
Knife
Tongs
Rubber spatula
Paper towel
Medium bowl with ice water
- 2 tablespoons butter
- 2 heads yellow endive, split in half lengthwise
- 1 head red endive
- 3 strips orange peel
- 1 piece star anise
- 1/4 stick cinnamon
- 1 sprig thyme
- Juice of 1 orange
Serves: 4
Total time: 15 minutes
Active time: 8 minutes
- Heat a medium sauté pan over medium-high heat. Add butter. When butter is melted and foamy, right before it turns into brown butter, place the pieces of yellow endive in the pan cut side down and sear until browned, about 2-3 minutes.
- Add orange peel, star anise, cinnamon stick, and thyme, and bring to a low, bubbly simmer for 5 to 8 minutes. It is important to watch the pan closely to make sure that the butter doesn’t burn.
- Flip endive over and add orange juice. Simmer another 2 minutes, remove the pan from the heat and cover. Let rest for 10 minutes.
- While resting, make endive feathers, by cutting the end of the raw red endives off and then pull leaves off. Cut each leaf in half. Place pieces in ice water bath in order to crisp up leaves. Dry leaves on a paper towel before using as garnish.
Here is a great way to turn this dish into a meal
Sea bass with caramelized endives
These caramelized endives and endive feathers are delicious with sea bass.