Catch Of The Day Recipe

Cooking Instructions

1. 1

   Prepare the Beets

   Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast them for about 45-60 minutes until tender. Allow to cool, peel, and slice into wedges.

2. 2

   Sauté Shallots

   In a skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and sauté until translucent, about 3-4 minutes.

3. 3

   Braised Endive

   Cut the Belgian endives in half lengthwise. In the same skillet, add the endives cut-side down, and cook for 3 minutes. Add 1/4 cup white wine, cover, and braise for 10-15 minutes until tender.

4. 4

   Prepare Citrus Kosho Beurre Blanc

   In a saucepan, combine remaining white wine, lemon juice, and kosho. Reduce on low heat until syrupy. Gradually whisk in the butter until emulsified. Season with salt and pepper to taste.

5. 5

   Make Tarragon Pistou

   In a food processor, blend tarragon leaves, pine nuts, salt, and olive oil until smooth. Adjust seasoning as necessary.

6. 6

   Combine and Serve

   On a plate, arrange the braised endive, roasted beet wedges, and a dollop of orange marmalade. Top with Cara Cara orange segments, drizzle with citrus kosho beurre blanc, and finish with tarragon pistou.