Recipe: Chiconade Gratinéed with Maroilles Croutons

Name: Chiconade en gratinée aux croûtons de Maroilles
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 portions
Ingredients: 4 Belles endives (chicons) essuyées le bout retirés et légèrement creusées.1 bel oignon jaune épluché et émincé finement100 g de poitrine fumée taillée en petits dés12 rondelles de pain baguette (un peu rassis si possible)1 Maroilles fermier épluché et taillé en 12 petites tranches la peau passée a la moulinette a fromage r'pésel poivre en moulin et 1 pincée de gingembre en poudre1 cuiller a soupe de Maïzenabeurre et huile de colza

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Cook 40 min

Total 1h

Servings 4 serv.

This recipe was inspired one cold evening in the kitchens of Lille airport where I was working as executive chef for football players who had participated in a night match and were freezing

Ingredients for 4 servings

4 Beautiful endives (chicons) wiped, ends removed and slightly hollowed out.
1 beautiful yellow onion peeled and finely sliced
100 g of smoked breast cut into small dice
12 slices of baguette bread (slightly stale if possible)
1 Maroilles farmer cheese peeled and cut into 12 small slices with skin grated through a cheese grater
salt pepper from the mill and 1 pinch of ground ginger
1 tablespoon of cornstarch
butter and canola oil

Step-by-step directions

1- Finely slice your endives.

2- In a pot pour a splash of oil and a knob of butter then add your sliced endives and onions to melt. Salt, pepper and add a little ginger and your small bacon pieces, let sweat gently covered for 15 minutes.

3- Then add your tablespoon of cornstarch, stir and moisten with 2 liters of cold water (or poultry broth)

4- At boiling point taste it then let it cook for 20 minutes after that.

5- Remove your tray from the oven, then turn it on to grill position.

6- Drain your soup on one side and the garnish on the other side the broth, distribute your garnish into your 4 small terrines * placed on your tray pour your liquid ¾ full then place your 3 croutons topped with Maroilles and its crust, place in the middle of the oven and leave until your chiconade is gratinéed. Serve without delay
* Use this method when you make soups cut this way so that each person can enjoy the same amount of garnish.

Potages Chicons Maroilles Nord