Salmon, Stewed Endive and Orange Sauce

In large bowl, add salt and sugar to hot water, and allow to dissolve. Let water cool until relatively cold.

Once temperature is correct (fish needs to be marinated, not cooked), add fish, and place in

refrigerator for one hour.

Preheat oven to 140C.

Cut each endive head into four parts, and place on a foil-lined baking tray with deep sides. Season with olive oil, salt, 1 teaspoon sugar, and cinnamon stick. Add 1/2 cup water, cover entirely with aluminum foil. Place into preheated oven and allow to bake for one hour.

Once completely cooked through, remove from heat and set aside.

Put fresh orange juice in medium saucepan, add two teaspoons of sugar, and boil over very low flame until very reduced, with approximately 1/4 of the liquid remaining.

Remove from heat, and allow to cool completely. When juice has cooled, add 1 tablespoon of olive oil, and blend well with an immersion blender or standard mixer.

Remove salmon from refrigerator and drain from marinade. Using a paper towel, gently pat dry being very careful not to bruise the fish.

Heat a nonstick sauté pan over medium heat, when heated add a little olive oil, and place the salmon pieces skin-side down in the pan. When fish becomes crunchy on the skin side, turn over and allow to cook for another 2 minutes. Set aside.

Finely chop chives. Place warm endive in the center of an individual serving plate, and add salmon piece on top.

Drizzle with orange juice reduction and garnish with sprinkle of chopped chives.