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4
Easy
By Gary Rhodes
Published 1994
This can be used as a vegetable dish, or as part of a fish dish, particularly good with Mashed Potatoes and Grilled Sea Bass.
Split the chicory down the centre, giving you twelve pieces, three per portion. Pre-heat a frying-pan and add the butter. Fry the chicory in the butter for about 3–4 minutes until they have coloured on all sides.
In a separate pan, warm the olive oil, add the sliced shallots, herbs and peppercorns and cook for a few minutes. Add the white wine and boil to reduce until almost dry. Add th