Endive cream with salmon and ginger

1. Prepare the marinade in a large dish with olive oil, 1 tablespoon of lemon juice and ginger. Place the salmon cut into cubes and marinate for 30 to 45 minutes.

2. Wash the endives, cut finely and place the julienne in a pan. Leave to cook for 30 minutes over low heat with butter, sugar, salt and pepper. Stir constantly.

3. Blend. Pour the mixture back into the pan with the remaining lemon juice and cornstarch. Bring to a boil. Add the cream. Season to taste and cook for 2 to 3 minutes over low heat.

4. Place the cubes of salmon on the plate, cover with the endive cream and sprinkle with the chervil.

Photo credit : Sucré Salé