1 Zest the 2 oranges carefully, keeping only the colored part of the skin, then slice the zest finely and blanch it in boiling water for 1 minute. Refresh it with cold water, drain, and set aside.
2 Using a sharp small knife, carefully segment the oranges by cutting away all the white pith, one segment at a time, and set aside.
3 Squeeze the remaining orange flesh between your fingers to collect the juice.
4 Place the shrimp tails in a bowl, season with fine salt and freshly ground pepper, add the orange juice and a good tablespoon of olive oil, cover, and let marinate for 2 hours.
5 Reserve 12 endive leaves. In another bowl, mix the mustard, cream, salt, and a good pinch of Cayenne pepper (or Espelette chili powder), then add the blanched zest.
6 Slice the remaining endives finely lengthwise and add them to the sauce bowl, then carefully fold everything together.
7 To plate: arrange 3 endive leaves standing upright in pretty bowls so they stick up above the rim, then add the endive salad, the orange segments arranged attractively, and crown with the marinated shrimp tails topped with a small sprig of fresh dill. A real treat for the palate, and of course, if you have the means, you can replace the shrimp with lobster or langoustine medallions.
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