Endive au gratin with fish béchamel sauce recipe
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Total: 35 min Diners: 4
In Spain we eat more meat than fish, although the trend is changing and we are looking for more and more recipes that allow us to consume seafood more often.
Today’s recipe is perfect for when you have leftover fish at home – because you have leftovers from a roast or grilled fish, or even boiled – there is always the alternative of making a soup or a wonderful fish cake that is creamy and unctuous to spread on some crusty bread toasts and also these endives au gratin.strong>endives au gratin made from a béchamel sauce in which we add those fish leftovers to make a kitchen of total use, here nothing is thrown away!
Nutritional composition of endives
According to the Spanish Nutrition Foundation “endive is a low-energy food. Among the macronutrients, carbohydrates stand out for their content of inulin, an oligosaccharide which is noted for its prebiotic action.
It is a source of folates and vitamin A. Folates contribute to the normal formation of blood cells and to the normal functioning of the immune system. One serving of chicory covers 33% of the recommended intakes of this vitamin for the study population.
Vitamin A contributes to the maintenance of normal skin, mucous membranes and vision. One serving of chicory covers 20% of the recommended intakes of this vitamin for the study population.
As for minerals, potassium happens to be the most abundant, which contributes to the normal functioning of the nervous system and muscles.
In addition, when consumed generally in raw form (salad), losses of nutrients during cooking are avoided.”
How to make endive au gratin
.Endive au gratin with fish béchamel sauce, step by step with photos
. Endive, 2 u Butter, 50 g Flour, 50 g Whole milk, 500 ml Leftover cooked fish meat, 100 g Dried tomatoes in olive oil, 4 u Salt, c/s Ground black pepper, c/s
To remove the bitterness from the endives you could remove part of their core, and we could also do it with lettuce hearts simply. The endives can be grilled to keep a little of the crunchy exterior but we could also cook them in salted water, then drain them very well before continuing with the recipe so that the result is not watery.
The béchamel sauce is made as a normal traditional béchamel sauce, adding the crumbled fish without bones or skin at the end of it, so that it integrates and gives that characteristic flavor. The dried tomato could also be added to the béchamel or at the end, as everyone prefers, and we could add some spices to the béchamel to give it a different flavor such as nutmeg, thyme or pink pepper.
Split the endives in half lengthwise, we could remove part of its interior to make them less bitter.
Plan the endives in a non-stick frying pan with a little olive oil and a little salt, over low heat so that they are cooked little by little. They can also be cooked in abundant boiling water with salt, until they are tender. Then drain very well. Set aside.
To make the béchamel sauce, melt the butter over low heat in a saucepan and once melted add the flour and stir well, over low-medium heat, with the help of a whisk so that the flour cooks slightly. There should be no aftertaste of raw flour which is very unpleasant.
Heat the milk in a saucepan or in the microwave until it comes to the boil.
When the flour has cooked, pour in the hot milk and stir well with the whisks, over medium heat, until it reaches a thick consistency. At that moment add the fish and stir very well, already out of the fire. Also add salt and black pepper and the spices you want.
Place the endives in an ovenproof dish, face up, and cover with the béchamel sauce. Grill in the preheated oven with the broiler for 10 minutes, or until it starts to brown nicely. In the meantime, chop the dried tomato.
Finish the endives with the chopped sundried tomato on top and, if desired, some aromatic herbs. Eat at the moment.