method
1. Remove any discoloured leaves and wash the endives.
2. Butter and season a shallow pan.
3. Place in the endives and sprinkle with the lemon juice.
4. Cover with buttered greaseproof paper and the lid.
5. Place in the oven at 175°C and braise for 30 minutes.
6. Remove from the liquid and place on a board. Cut in two lengthways and fold the top half underneath to form a triangular shape.
7. drain and shallow fry in hot butter until lightly coloured. Arrange in a vegetable dish, squeeze a little lemon juice over, sprinkle with chopped parsley, then mask with 100 g nut-brown butter.
