For ➍800 g cod or skrei fillets
1 kg witloof / endives
2 organic oranges
50 g wrinkled black olives
30 g butter
2 tbs olive oil
a few sprigs of dill
pepper & salt
Cut the witloof stalks in 4 along the sides. Fry them on a low heat in a large pan with the warm butter. Season with salt and pepper and put the lid on the pan. Let the witloof to simmer for 10 m. Sprinkle the stalks with the juice of 1 orange and leave to cook for 5 m without lid until they slightly caramelise.
Cut the second orange into slices. Add with half of the dill twigs to the witloof. Place the cod fillets on top and season with salt and pepper. Put the lid on the pan and cook for 8 m on a very low heat. Remove from the heat and leave to rest for 2 m.
Add the olives and the remaining sprigs of dill.
Drizzle with a dash of olive oil and serve.
Cut the second orange into slices. Add with half of the dill twigs to the witloof. Place the cod fillets on top and season with salt and pepper. Put the lid on the pan and cook for 8 m on a very low heat. Remove from the heat and leave to rest for 2 m.
Add the olives and the remaining sprigs of dill.
Drizzle with a dash of olive oil and serve.
