For 6 people
For 6 people
Remove any damaged leaves from the endives, then cut each endive in half.
Boil unsalted water over medium heat.
Then reduce the heat to low and add the chopped endives to the pan. Let it cook for 10 minutes.
At the end of cooking, drain the endives in pieces in a colander and set aside.
Pour the caster sugar into a saucepan and place it over low heat. Let it melt and heat the sugar until it turns a golden caramel.
Then add the butter to the pan and let it melt while stirring.
Then add the endives after draining them and stir until they are well coated with caramel.
Add the smoked bacon and cook for 5 minutes, stirring.
Pour in the crème fraîche, then season with salt and pepper. Simmer over low heat for 5 minutes, stirring.
Place the caramelized endives on plates and pour the bacon and crème fraîche sauce over them.
Serve with fish.
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