Recipe: Sole Fillet Skewers

1 In a small bowl, pour 3 tablespoons of olive oil, salt and pepper.

2 Take 8 skewers then with a brush coat them with a little of this oil.

3 On your cutting board, arrange your 32 small sole fillets, season them and roll them up.

4 Pierce your fillets onto the skewers alternating them with the chorizo slices folded in 4. Pour a little seasoned olive oil over and reserve covered in the fridge.

5 In a pan put a little olive oil and a dash of butter quickly sauté your chanterelles (5 minutes) salt pepper then put your pan to the side.

6 On a plancha or on a very hot pan pour a little olive oil then cook your skewers 2 minutes on each side give it a grind of pepper and turn off the heat.
Finishing:
gently reheat your skewers (2 minutes) put the chanterelle pan on high heat then add the parsley mixture just turn the pan once it's ready.
Then heat the meat or poultry stock, arrange on hot plates your 2 small skewers with the chanterelles in the center and a little stock around.
All 3 flavors are present in this recipe called land and sea.
* If you find meat or beef stocks from the Ariake brand in one of your stores don't hesitate, I think these are products that most resemble "homemade".