20 min / 4 persons

Ingredients to prepare the orange salmon with endives

- 4 salmon slices of 150 g

- 3 endives - 2 oranges

- 1 spring onion

- 3 tablespoons of butter

- 100 ml Vermouth Yzaguirre Clásico Blanco

- 1 spoonful of sugar

- Pepper and salt.

Step by step to prepare the salmon a l'orange with endives

1. Peel one orange roughly; remove all the white skin and cut the flesh into small cubes. Wash the other orange, cut the peel into thin strips and squeeze it. 2. Peel and chop the spring onion and sauté it in a non-stick frying pan with butter until transparent. Add the salmon slices and drizzle with the orange juice. Season with salt and pepper and cook for 3 minutes. Then turn them over and cook for a further 2 minutes. Remove and set aside. 3. Next, in the same pan, add the orange peel strips and the sugar to the bottom of the pan. Leave to caramelise for a few moments, then pour in the Vermouth Yzaguirre Clásico Blanco and add the endive cut into strips and the orange cubes. Adjust the seasoning and cook over a medium heat for 5 minutes to reduce the sauce a little. 4. Finally, add the salmon slices, cook everything together for 2 more minutes and serve immediately.  

*Recipe taken from the book 'La Hora del Vermut: 150 recipes to savour' by Toni Monné (adapted), of which Bodegas Yzaguirre is a sponsor.