Recipe: St Peter's Fillet with Orange

1/ Start by washing the oranges, remove the zests using a vegetable peeler, slice them finely and blanch them twice then set aside.
2/ Recover the juice from the oranges, pass it through a fine sieve, reduce it on the heat to a jam-like consistency then set aside.
3/ Slice the chives and set aside, keep 4 whole stems for decoration.
4/ Cook the tagliatelle in plenty of boiling salted water cooked "al dente", drain them and spread them on a large plate to cool, stirring with a fork and a little oil so they don't stick.
5/ Pan fry the fish fillets seasoned with salt and pepper in a non-stick pan with olive oil, skin side 3 minutes first, then turn them over and cook for another 1 minute, then place them on absorbent paper
6/ For presentation, reheat the orange juice with the zests to candy them a little then add 5 cl of water. Whisk in the remaining butter already cut into small pieces and well hardened using a whisk, the mixture should remain homogeneous like a beurre blanc, keep warm. Make a double boiler to reheat the tagliatelle