Recipes

In all of its available forms, chicory can be used to prepare a variety of recipes, offering them both flavour and originality.

FISH STEAK WITH CHICORY AND MAROILLES CHEESE GRATIN

QUANTITY FOR 100 PORTIONS

INGREDIENTS

White fish portions of 130g: 100
Fish stock: 0,5 l
20g slices of Maroilles cheese: 100
Margarine: 0,4 kg
Flour: 0,4 kg
White wine: 0,5 l
Fish glaze (fish stock reduction): 0,04 kg
UHT single cream: 1,5 l
Liquid chicory: 0,05 l
Tomatoes: 1,5 kg

RECIPE

  • Preparation of the chicory velouté :
  • Prepare a concentrated fish stock using the fish glaze.
  • Add the white wine and bind with a blonde roux.
  • Season, then add the liquid chicory and the cream.
  • Assembly and cooking :
  • Place the fish portions on a baking tray and top with the chicory velouté.
  • Place a slice of tomato and a piece of Maroilles cheese on each portion.
  • Bake at 180°C for around 15 minutes.

Serving suggestion : serve with endive darioles.

Hervé Duplouy, Lycée Montebello, Lille

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