Label Rouge Scottish salmon with caramelised endives and orange sabayon

(Serves 4)

  • 4 x 160g Label Rouge Scottish salmon
  • 4 endives
  • 3 egg yolks
  • Juice and zest of one orange
  • 30g butter
  • 1tsp sugar
  • 2 dstsp olive oil

Preparation: 30 mins
Cooking: 20 mins

Clean the endives and cut the leaves into julienne strips; sauté in the butter.  Add the sugar and leave to cook and lightly caramelise for 8 to 10 minutes on medium heat, stirring regularly.

Whip the egg yolks in a pan with the orange juice and a dstsp water over a very gentle heat to obtain a rich custard.  At the end of cooking, add half the zest and keep warm.

Cook the steaks in the olive oil in a pan for 3 to 4 minutes on each side.  Sprinkle the remaining zest on top.

Carefully remove the skin from the steaks with the tip of a knife.

Serve with the endives and the orange sauce.