Seafood Goujonnettes with Toasted Hazelnuts and Szechuan Pepper

• 2 kg fresh broad beans
• 215 g trimmed salmon fillet
• 215 g fillet of John Dory
• 1 small bouquet savory
• 2 tablespoons chopped chives
• 50 g shelled hazelnuts
• 20 g butter
• 1 tablespoon olive oil
• 2 tablespoons sherry vinegar
• 6 tablespoons sunflower oil
• 2 tablespoons hazelnut oil
• Salt and Szechuan pepper, to taste

• Prep time: 30 minutes
• Cooking time: 15 minutes

Difficulty: Intermediate

1. Toast the hazelnuts in a dry skillet until golden and fragrant, then crush coarsely.
2. Shell the broad beans. For thick skins, blanch beans 2 minutes in boiling water, cool in ice water, and slip off skins by pressing between thumb and forefinger.
3. Bring a large pot of salted water to a boil. Add beans and savory bouquet; cook uncovered a few minutes until tender. Drain, discard savory, and transfer to a bowl.
4. In a small saucepan, combine vinegar, salt, crushed Szechuan pepper, sunflower oil, and hazelnut oil. Warm gently, cool, then pour 3/4 over beans. Toss and set aside.
5. Cut fish fillets into 1 cm-thick goujonnettes.
6. Heat butter and olive oil in a skillet over low heat. Sear goujonnettes 30 seconds per side.
7. Plate warm beans, top with alternating salmon and John Dory goujonnettes. Sprinkle with hazelnuts and chives.