Endives à la Meunière

4 heads Belgian Endives

2 tsp sugar

salt and freshly ground pepper

1/2 tsp lemon juice

1 cup whole milk or as needed at room temperature

All-purpose flour for dredging

1/4 cup oil

For Butter Sauce:

1 1/2 Tbsp fresh lemon juice (divided use)

3 Tbsp unsalted butter

2Tbsp minced flat leaf parsley

** Makes 4 servings

Preparation:

1. Split each endive in half lengthwise and remove any bruised or damaged leaves.
2. Next, we have to take out bitterness from Endives. Bring a large pot of water to a boil and season with sugar, 1 tsp salt, and 1 tsp of lemon juice. Add Endives and boil , covered, until tender, 3-4 minutes. Transfer to colander and drain, cut side down. When just cool enough to handle , press and drain on absorbent towels.
3. Transfer the Endives to a cutting board and flatten each piece by palm. Season with salt and pepper.
4. Put milk and flour in separate bowls. Dip each endive in milk and then dredge in flour coasting evenly.
5. heat oil in a large skillet over medium high heat. Add the endives , in batches , and fry on both sides until golden brown. Transfer to serving dish and cover to keep warm.
6. Pour off any excess oil from the pan and wipe out the browned flour with paper towel. Add the butter for 30 seconds . Add lemon juice and the parsley and swirl it until the mixture thicken lightly. Pour the pan sauce over endives and serve it immediately . Goes very well with baked chicken/ fish and mashed potatoes.