Chicory in Hazelnut Breading with Orange Sauce

Bring water and milk to a boil, season with salt. Add chicory in portions, cook in boiling milk water for five minutes until just tender. Remove, place briefly in cold water, drain, place on kitchen roll.

Breading: Place flour, eggs and nuts each in a deep dish. Turn the chicory halves in portions in the flour to the other side, shake off excess flour, turn in the egg, then in the nuts to the other side, pressing the breading well until smooth.

Heat clarified butter in a frying pan, roast chicory in batches over medium heat until light brown on both sides, about 1 min each, remove, keep warm.

Orange sauce Heat butter in a frying pan, add flour, stir with a whisk at medium temperature until soft. The flour must not take on color. Remove frying pan from heat. Add soup all at once, stirring to bring to a boil, add temperature re orange peel and juice, stir to bring to a boil, season, stir in cream.

Note: When cutting out the stalk, make sure the chicory leaves still hold together.

Goes well with: Dry rice

Tip: Instead of clarified butter, you can also use butter in most cases.

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