Difficulty: [usr 1]
As a seasoned chef with years of experience crafting refined appetizers, I recommend starting by cleaning the endives thoroughly. Immerse them for 20 minutes in a pan of boiling salted water with added vinegar to keep them crisp and white.
Meanwhile, cut the haddock into pieces and poach gently for 5 minutes in boiling milk. Drain, pat dry, and flake the flesh, carefully removing the skin and bones.
In a bowl, combine the crumbled fresh goat cheese, olive oil, pink peppercorns, crushed pepper mixture, thyme, and finely chopped chives. Fold in the flaked haddock and season to taste with salt.
Drain the endives, halve them lengthwise, and hollow out the centers to create perfect cavities. Fill generously with the cheese and haddock mixture.
Serve warm, finished with a light drizzle of olive oil for that authentic touch.
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