Using ingredient head belgian endive
Steamed King Salmon With Basil Sauce
- 12 spinach leaves
- 4 long
- 1 wide
- 1 head belgian endive
- 425 gr salmon fillet
- 240 ml basil sauce
- 36 gr salmon caviar
Belgian Endive And Ham Au Gratin
- 8 head belgian endive
- 2 tomatoes
- 300 ml milk
- 110 gr cheddar (grated)
- 80 gr soft bread crumbs (fresh)
- 32 gr flour
- 28 gr butter
- 8 slices ham (thin cooked)