ingredients

8 small endives
400 g fresh salmon without skin (pavé or filet)
40g of butter
4 tablespoons sugar
20 cl of lightened liquid cream
100g of flour
50 g of soft butter
30g grated Gruyère cheese
20 g of chopped walnuts

Steps

Caramelized endive crumble with salmon

Preheat oven to 180 ° C. Remove the damaged endive leaves and the stems (small cone at the base). Wash them by passing quickly under water. Cut endive in half lengthwise and put in a pan with butter, sugar, salt, pepper and a few tablespoons of water. Cook over low heat for about 40 minutes until endives are candied and no longer water. Place the salmon in a dish, salt, pepper, drizzle with lemon juice and cook for about 20 minutes. Shred the fish flesh and divide it into 4 individual baking dishes. Add the endive then a drizzle of liquid cream. Mix the flour with the butter, gruyere and walnuts until you get "big crumbs". Divide the crumble over the endives and cook in a hot oven for 20 to 30 minutes. Enjoy your meal !

tips

You can replace the nuts with another dry fruit of your choice.