Chicory Challenge recipe and cooking competition

Latest news

06.12.2007

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.

Recipes


	Salmon with Chicory, Dill and Cream

Estimated preparation time: 20 minutes

Estimated cooking time: 30 minutes

Ingredients needed

	4 Pieces salmon fillet with skin

	¾ tsp salt

	½ tsp pepper

	1 tbsp olive oil

	½ handful fine chopped shallots

	2 large heads chicory, quartered lengthwise, cored and cut into thick strips

	60 ml white wine

	200 ml single cream

	2 tbsp chopped fresh dill

	1 tbsp fresh lemon juice

Preparation and cooking instructions

1	Pre-heat the grill and line a rack of the grill pan with foil and oil lightly.

2	Pat the salmon dry and arrange fillets skin side down on the grill pan.

3	Sprinkle with ½ tsp salt and ¼ tsp pepper and grill until almost cooked through for about six minutes.

4	Cover the salmon with foil to keep warm.

5	In a large frying pan heat oil over a medium heat until hot and sauté shallots.

6	Add the chicory and sauté, stirring until softened for three to four minutes.

7	Add the wine and boil over on a high heat, continuing to stir until the liquid is reduced to a tablespoon, approx one minute.

8	Add the cream and remaining salt and pepper and boil stirring occasionally until the liquid is thickened and reduced by half.

9	Mix in the dill, lemon juice and salt to taste.

10	Serve the salmon with the sauce.


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