Difficulty:[usr 2 ]
Brown the hazelnuts and crush them
Shell the beans, if the skin is too thick, boil them for 2 minutes and cool in ice water, then press between your thumb and forefinger to remove the seed.
Heat a large quantity of salted water, pour in the broad beans with the savory. Leave to cook uncovered for a few minutes. Drain, remove the savory, pour into a container.
In a small sauté pan put the vinegar with a little salt and the crushed Sichuan pepper as well as the oils, let cool and pour 3/4 of it over the beans, mix, set aside.
Cut the fish fillets into goujonnettes about 1 cm thick. Heat the butter and oil in a skillet over low heat and sear the goujonnettes on each side (30 seconds).
Arrange the broad beans on the hot plates, place the goujonnettes on top, alternating them (salmon / John Dory), sprinkle with hazelnuts and chives.
