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1
Coarsely chop 2 heads of the Belgian endive.
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2
Heat a saute pan over high heat with 2 tablespoons of the corn oil until very hot but not smoking.
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3
Add chopped endive, season with salt and pepper, and saute until the endive is dark brown all over but not burnt, 7 to 10 minutes.
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4
Lower the heat to medium and sprinkle endive with 1 teaspoon of the sugar and 2 teaspoons of the lemon juice.
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5
Continue to cook until endive is completely soft, then transfer to a blender and puree.
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6
Check seasoning and add salt and pepper to taste.
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7
Pass puree through a fine mesh sieve, using a rubber spatula to push it through.
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8
(This endive puree can be used as the basis of a quick sauce.)
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9
Preheat oven to 350F.
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10
Heat remaining tablespoon of corn oil in a large ovenproof saute pan over medium-high heat.
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11
Cut remaining 2 heads of endive in half lengthwise, and sprinkle with salt, pepper, and 1 tablespoon of the sugar.
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12
Place endive halves in pan cut side down and cook until nicely caramelized on flat side, about 2 minutes, then flip and lightly brown rounded side, about 2 minutes more.
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13
Reduce heat to medium and transfer endive to a plate.
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14
To the same pan, add remaining 2 tablespoons sugar, stirring to incorporate pan juices.
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15
When sugar granules have browned slightly, add white wine and remaining 3 tablespoons lemon juice.
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16
Stir to dissolve sugar.
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17
Return endive halves to the pan cut side down, and add water to come a third of the way up the sides of the endive.
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18
Bring to a simmer, then cover pan and place in oven.
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19
Let endive simmer in the oven for 25 to 30 minutes, monitoring level of liquid in the pan and adding water a tablespoon at a time if necessary.
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20
Endive is done when completely tender throughout when pierced with a skewer.
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21
Transfer endive halves to a cutting board, cut in half again lengthwise, and keep warm in a covered baking dish.
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22
Strain pan liquids into a small saucepan; you should have about 2/3 cup of dark, flavorful braising liquid.
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23
Reduce oven temperature to 325F.
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24
While the endive is in the oven, make the salt dough: in a large bowl, mix together kosher salt and flour.
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25
In a separate bowl, beat together egg whites and 1 cup water.
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26
Gradually add the liquid ingredients to the dry.
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27
Mix by hand, using a pinching motion to incorporate.
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28
Sprinkle with 1 tablespoon of water and mix.
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29
Continue adding water 1 tablespoon at a time just until a cohesive, kneadable dough has developed: the salt dough should be rather dry.
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30
Shape dough into a disk, wrap with plastic wrap, and refrigerate for at least 10 minutes.
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31
Line a baking sheet with aluminum foil.
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32
Divide the dough into 2 equal-sized lumps.
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33
On a lightly floured surface, roll out first dough lump into a rectangle about 1/4-inch thick and 10 inches by 20 inches.
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34
Carefully transfer it to the baking sheet.
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35
Lay the salmon in the center of the dough and season with ground black pepper.
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36
Now roll out the second lump of dough into a to-inch by 10-inch rectangle and drape over the bottom layer of dough to cover the fish.
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37
Seal by firmly pressing together all edges of the dough.
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38
Place baking sheet in oven and bake at 325F for 20 minutes, flipping after 10 minutes.
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39
Remove pan from oven, flip fish once more, and let rest for 5 minutes.
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40
While the fish is cooking, finish the sauce: whisk the endive puree into the braising liquid.
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41
Thinly slice the tarragon and add it to the sauce.
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42
Heat to warm through.
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43
Taste, and season with salt, pepper, and more lemon juice if desired.
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44
Peel away the salt crust, using a knife to get started.
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45
(This dish makes a striking presentation.
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46
Why not carry it to the table on a platter and remove the crust in front of your diners?)
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47
Scrape off all whitish traces of crust from the exposed salmon flesh.
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48
Remove skin from salmon and discard.
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49
Carve salmon into 4 portions.
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50
Just before serving, float olive oil on the surface of the sauce.
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51
Lay 2 endive quarters on either side of the plate, and perch the salmon on the endive.
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52
Ring the plate with sauce.
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53
Serve immediately.
