1 1 hour before the meal, melt 60g (2.1 oz) of butter with a few drops of oil in your large skillet then when it turns golden brown, place your cheeks, salt and pepper them then over high heat cook them for 4 minutes, turn them over, salt (lightly) and pepper, also cook for 4 minutes, then pour lemon juice over them and transfer to a small plate while keeping the skillet.
2 Return the skillet to the heat, melt the butter then add your mushroom quarters, salt and pepper, cook 5 minutes over high heat then cover and turn off.
3 Chop together your chervil and garlic then set aside.
4 Your guests are at the aperitif so turn the heat back on under your skillet, add your raw ham dices and your cheeks with the rendered juice, sprinkle with your chervil mixture stir then serve on a plate or on hot plates.
*You can also make this recipe with monkfish cheeks.
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