Ham-wrapped Endive with Hollandaise Sauce

0
Average: 0 (0 votes)
(0 votes)
Ham-wrapped Endive with Hollandaise Sauce
share Share
print
bookmark_border Copy URL
Health Score:
5,7 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the endive
4 Endive
4 Tbsps grated Parmesan
salt
peppers
4 slices cooked ham
50 milliliters dry white wine
Fat (for the pan)
For the Hollandaise sauce
250 grams butter
2 egg yolks
4 Tbsps dry white wine
2 Tbsps lemon juice
salt
freshly ground, white peppers
How healthy are the main ingredients?
hamParmesanEndivesalt

Preparation steps

1.

For the Hollandaise sauce, melt butter and skim off foam. Mix egg yolks and wine in a double boiler and mix until frothy. At first, add butter to egg yolks by drops, and, gradually, in a thin stream, whisking constantly. Do not allow eggs to scramble. Season with lemon juice, salt and pepper

2.

For the endive, peel endive outer leaves. Rinse endives, shake dry and trim root end. Blanch in boiling, salted water for about 3 minutes. Lift from water and plunge into cold water. Drain well.

3.

Grease baking dish with butter. Wrap endives with ham and arrange next to each other in baking dish with seam side down. Sprinkle 1 tablespoon parmesan over endives and add wine to baking dish. Cover and bake in preheated oven for about 20 minutes at 200°C (approximately 400°F). Serve with Hollandaise sauce and toast.