LAVISTOWN RECIPE OF THE MONTH
CHICORY AND SALMON

Chicory is in season right now so here is the most delicious recipe which we devised for use with our own.

Take one or two heads of chicory per person depending on the size. Quarter them lengthways and put them in a hot pan with a big knob of butter. Fry until golden brown.
Cover the pan and turn the heat right down to braise very slowly for about 10 - 15 minutes until very soft.
Take a darne of salmon for each person and season with sea salt and black pepper and lay them on top of the chicory. Replace the lid and cook as before for about 10 minutes when the salmon should be done.
Take off the lid and boil off all the accumulated liquid taking care at the end to catch it at the sticky stage before it goes completely dry.

Serve immediately