Recipe: Turbot Fillet Cooked Meunière

1- In a fairly thick pan, add a generous knob of butter and a spoon of olive oil, when the mixture is foamy, place your turbot fillets, salt and pepper and cook 5 minutes on each side (they should be colored without burning the butter) then remove to a small plate and cover with aluminum foil and keep your pan with the remaining butter.

2- On your work surface, open your endives in 2 remove the core and slice them finely in the height.

3- Put your pan back on the heat then "wilt" your sliced endives, salt and pepper cover for 5 minutes then pour your poultry stock, let reduce by half then add the diced chorizo.

4- Then and just to reheat them, place your 4 fish fillets on top, top them with the crushed peanuts and your capers and covered let just come to a boil.

5- Then arrange harmoniously on your hot plates
*You can also prepare this recipe with Brill, Monkfish or freshwater fish.