Recipe: Pan-fried Plaice Fillets Corsica

1 In a saucepan place 50g (1.75 oz) of butter and melt it then pour in your diced chard, salt and pepper, cover and cook gently for 20 minutes covered.

2 1/2 hour before eating, in a pan pour your 50g (1.75 oz) of butter and a little oil then when everything is well heated place your fillets skin side down for 6 minutes season then on each fillet place a few half clementine slices, cover and turn off the heat rest for a minimum of 15 minutes.

3 When ready to eat heat your pan and your saucepan then on well heated plates arrange the fillets and in the center your chard garnish pour over it a few drops of hazelnut oil, heat the pan deglaze with the clementine juice reduce slightly and pour boiling over the fillets.