Endives Ã{omitted} la Meunière
Endives lightly dusted with flour then sautéed in butter.
Pronounced: e(n) deev / ah / lah / muh nyer
A la meunière" translates as "in the style of the miller's wife" and is usually associated with fish dishes. The fish is lightly dusted with flour then sautéed in butter. It is served with a butter sauce to which lemon juice and parsley are added. In this version, Belgian Endives are lightly coated with flour, sautéed and served with a butter sauce.
INGREDIENTS:
4 heads Belgian Endives
2 teaspoons sugar
salt and freshly ground pepper
2 Tablespoons freshly squeezed lemon juice
1 cup whole milk (or as needed)
all purpose flour for dredging
1/4 cup vegetable oil
3 Tablespoons unsalted butter
2 Tablespoons minced fresh parsley
1. Cut the endives in half, leaving the root end intact. Remove any damaged or bruised leaves.
2. Bring a large pot of water to a boil and stir in the sugar, 1 teaspoon salt and 1 teaspoon of the lemon juice. Add the endives and boil for 3-4 minutes, until tender.
3. Transfer, cut side down, to a colander and allow to drain. When cool enough to handle, press and drain on paper towels.
4. Press the endives slightly to flatten and season with the salt and pepper. Put the milk and flour in separate bowls. Dip each endive half into the milk and then into the flour.
5. Pour the oil into a large skillet and heat over med-high heat. Add the endives (in batches if necessary, do not crowd them) and fry 2-3 minutes on one side until golden brown. Turn and cook an additional 2 minutes.
6. Transfer the endives to a serving dish; cover to keep warm.
7. Pour off any excess oil and wipe the skillet with a paper towel. Add the butter and cook over medium heat until the butter begins to brown, about 30 seconds. Add the remaining lemon juice and parsley and swirl it together.
To serve:
Pour the pan sauce over the endives and serve immediately.
B-man
