John Myers
Endive Salad Stew with Fried Black Pudding
The perfect endive salad stew with fried black pudding recipe with a picture and simple step-by-step instructions.
- 1 head Endive salad
- 1 Fresh onion
- 3 tbsp Oil
- 3 tbsp Herb vinegar
- Salt and pepper
- 6 tbsp Liquid cream or 10% coffee cream
- 0,5 teaspoon Sugar
- 1,5 kg Floury potatoes
- 1 Cup Milk hot
- 1 Teaspoon (level) Salt
- 2 pinch Nutmeg
- 1 ring Black pudding in the ring
- Sifted flour
- 250 g Diced fat bacon
- Preparation: Peel the potatoes, wash the endive salad well and cut into strips. Cut the blood sausage into slices. Fat bacon, diced
- the marinade: mix vinegar, oil, onion, pepper and salt well. Add the cream or coffee cream and beat well with the whisk until the marinade becomes a little creamy. Then add the sugar. Now mix the endive salad with the marinade well and let it steep.
- Boil the peeled potatoes with salt and drain after 20-25 minutes. Puree with the mixer, then add the butter, hot milk and nutmeg and mix well again.
- Turn the prepared black pudding in flour (leave the skin on) and fry in hot oil until crispy. Leave out the diced bacon until it is golden brown.
- Fold in the endive salad completely into the finished mashed potatoes. Serve on flat, preheated plates, place the roasted black pudding all around and serve with the crispy bacon on top of the endive stew.
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