Difficulty:[usr 1]
Clean the endives and immerse them for 20 minutes in a pan of boiling salted water with vinegar added, so that they remain white. Meanwhile, cut the haddock into pieces and poach them for 5 minutes in boiling milk. Drain, pat dry and peel the flesh, removing the skin and bones.
In a bowl, mix the crumbled goat cheese, olive oil, pink peppercorns, pepper, thyme and chopped chives. Add the haddock flesh and adjust the seasoning with salt.
Drain the endives, cut them in half and carefully remove the central part to form cavities. Generously garnish each endive with the goat cheese preparation.
Serve them still warm, drizzled with a drizzle of olive oil at the last minute.
Chef Hubert's culinary ideas
