Din says this recipe is special to her because it tastes a bit like a mix of Flandres and BC if you use smoked salmon instead of the traditional ham
- 8 stalks of Belgian endives
- Pepper, nutmeg, lemon juice to taste
- 2/3 cup (150 gr) butter
- 1/2 cup flour
- 6 cups milk
- Pepper, roasted garlic, some green onions to taste
- 8 big slices Smoked Salmon lax or cooked ham
Boil the endives for about 15 minutes, adding pepper and nutmeg and lemon juice to taste. The endives are ready when you insert a knife in the centre and it goes in smoothly.
Drain the endives, reserving some liquid for the Bechamel sauce.
Bechamel Sauce: In a pot over medium heat:
- Melt the butter.
- Add the flour and whisk until the flour has soaked up the butter.
- Add the milk bit by bit, constantly whisking.
- Add some reserved water from the endives so that the sauce has a consistency like yogurt, continuing to whisk and cook over medium heat.
- Add herbs (pepper, roasted garlic, some green onions) to taste.
Roll each endive spear in a big slice of smoked salmon (or ham as alternative).
Preheat oven to 375º.
Arrange rolls in a buttered ovenproof dish. Pour the Bechamel sauce on top and sprinkle with grated cheese.
Bake for about 35 minutes, until sauce is boiling and has a nice gold browny (melted cheese) color on top.
Bon appetit. Do not forget that the endives will remain very hot for quite some time… Serves 4. Prep time 20 minutes; cooking time 50 minutes (15 min endives; 35 min baking time)