Chicory with smoked salmon in coconut-coriander sauce

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Chicory with smoked salmon in coconut-coriander sauce

Chicory, a classic Belgian vegetable combined with a fresh touch of coconut and coriander

Prep Time15

Cook Time40

Total Time55

Course: Main dish

Cuisine: Own recipe

Keyword: belgian endive, smoked salmon recipe, chicory, gratinated chicory, chicory recipe, gratinated chicory with salmon, casserole, oven baked, au gratin

language: en

gelegenheid: daily dishes, different as usual

Servings: persons

Calories: 375kcal

Equipment

oven
deep pan

Ingredients

10 stumps chicory fresh
10 slices smoked salmon
20 gr butter
200 ml water
150 gr grated cheese

To prepare the sauce:

400 ml coconut milk
½ cube vegetable broth
20 gr coriander fresh
25 gr butter
25 gr flour
salt and pepper

Instructions

First braise the chicory:

Cut a piece of the bottom hard part and remove the outer leaves from the chicory stumps. Melt 20 g of butter in a deep frying pan. Now we are going first fry the chicory (colour it slightly). Season with salt and pepper. Then deglaze with 200 ml of water and then let them continue cooking just below boiling point with a lid on the pan. Do this for about 10 minutes. Remove the lid from the pan and simmer for another 10 minutes. The water evaporates and the chicory starts to brown slightly.
Then roll each chicory stalk in a slice of smoked salmon.
Place the coconut milk and coriander in a blender/cutter and season with salt and pepper. Mix until the coriander is finely ground. Melt 25 g butter in a pan. Add the flour, stir well and gradually add the coconut-cilantro mixture. Add the 1/2 stock cube. The sauce will bind with the flour and therefore become thicker. Season with some salt and pepper.
Place the chicory heads in an oven dish, pour the sauce over them and sprinkle with the cheese. Bake for 25 minutes at 180ºC. Finish with some chopped parsley. I served it with celeriac puree. Make sure you make enough because the dish is a big hit!

Notes

Chicory is a very versatile vegetable. This recipe combines smoked salmon with coconut, coriander and the slightly bitter taste of fresh chicory. Many of you are probably familiar with the gratin casserole of chicory and ham.

But...half of my family doesn't eat meat and I would like to replace the white béchamel sauce with a more exotic flavor.

This dish is a culinary interplay in which the bitterness of gratinated chicory merges beautifully with the smoky notes of smoked salmon.

Chicory: This is a classic Belgian vegetable, known for its slightly bitter taste and crunchy texture. When gratinated, the chicory acquires a soft, almost sweet taste, which forms a nice contrast with the bitterness.
Smoked Salmon: An ingredient known for its smoky flavor. The salmon adds a soft, meaty texture to the dish and offers a savory depth that pairs well with the chicory.
Coconut milk: This gives the sauce a creamy texture and a subtle sweetness, adding an exotic touch to the dish. Coconut milk is also great for balancing the bitterness of the chicory.
Coriander: An herb with a fresh, citrusy flavor. It combines well with the creaminess of the coconut milk.
Ground cheese: A spicy cheese such as Gruyère or Emmental is usually used for gratinating. This cheese melts beautifully and forms a golden, crispy top layer that adds a delicious texture and rich flavor to the dish.
Other Herbs and Spices: Depending on the recipe, additional herbs such as salt, pepper, and parsley can be added to enhance the flavors and add depth.

The combination of these ingredients creates a dish that offers both depth of flavor and variation in texture. It is a nice balance between traditional Belgian cuisine and exotic influences, making it a unique culinary experience.

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