1 Prepare your ray cheeks, for this install on your work surface using a thin knife remove the cartilage present on the side, keep them and arrange your cheeks on a plate, salt, pepper add a hint of thyme, a splash of olive oil then cover and refrigerate for 15 minutes.
2 In a sauté pan pour a few drops of olive oil, heat, add your removed cartilage, your minced shallot, your olive pits, sweat on low heat for 5 minutes, then add the cream, salt (lightly), season with the crushed star anise and turmeric make a broth then turn off the heat and cover (to infuse).
3 In a fairly large pan place a generous knob of butter and a splash of olive oil when the butter becomes foamy (meunière style) install your ray cheeks, increase the heat then roast them giving them color on both sides for 1 minute each side, then turn off the heat, cover and let rest for about ten minutes.
4 Here the recipe is in its final phase, uncover your pan of cheeks then with a spatula remove them placing them on a plate and keep them warm in an oven heated to 80°, put this pan back on the heat with its remaining juice then sauté your mushroom quarters salt and pepper cook for 5 to 6 minutes.
Finishing: heat your sauce and strain it through fine cheesecloth (sieve), then take a few mushroom quarters make a small slit to insert a green olive slice into it.
Arrange harmoniously on a hot plate with the star anise cream around it.
* I really love the taste of these large Italian green olives called "di Cerignola"
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