Recipe
1/ gently cook 5 minutes in butter (in a deep pan) and covered with a lid (“sweat”) the seasoned (salt and black pepper) shallot and the endives (chicories) so that they do not brown
2/ add the wine, the cream and the turmeric, uncover the pan and keep cooking during 5 minutes so that the volume reduces, then add the fish pieces, make the whole boiling during 2 minutes, then cover with the lid and keep the pan aside
3/ use a bread knife to cut the grissini (bread sticks) with care, dip both ends of each one into the sauce made in point 2 above, then into the blue poppy seeds
4/ distribute the sauce and the endives (chicories) into 4 hot plates, the pieces of one fish filet on each plate and 4 pieces of grissini (bread sticks) on each plate in a nice way
The blue poppy seeds taste a bit like hazelnuts and fits very well with this “exotic like” recipe
credits photo : © Couet Ivan - A.F.Touch
