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06.12.2007
Amateur Chef Wins Top Prize At The Chicory Challenge
Amateur Chef Wins Top Prize At The Chicory Challenge
An amateur chef from
Winchester won the
Chicory Challenge
final which was held
in the Netherlands on
22 November.
View recipe
The Chicory Challenge is supporting Newlife
Dutch Produce Association (DPA)
Recipes
Red Gurnard with chicory and orange salad
Red Gurnard with chicory and orange salad
Estimated preparation time: 45 minutes
Estimated cooking time: 30 minutes
Ingredients needed
4 gurnard (175 - 225 grams)
2 orange ( juice)
2 whole chicory
salt and pepper
100mls olive oil
15 grams of butter
2 shallots
1 teaspoon of sugar
1/2 a lemon
Preparation and cooking instructions
1 Pre heat oven to 200 degree c
2 zest orange and blanch for two minutes.
3 juice 1 of the orange and segment the other one melt butter in the pan and put the shallots in and sweat down add the chicory which has been quatered and carry on cooking for around 2 minutes. add the sugar and the lemon and orange juice and cook for around 5 minutes take off heat and cover and keep warm.
4 Brush each fish with melted butter and season and wrap in silver foil and bake for 20 minutes. serve on top of the chicory salad.
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