Sea wolf fillet gabakken with chicory

Rinse the wolffish fillets under a cold tap and pat dry. Clean the chicory and cut the bushes lengthwise into small strips. Melt the butter over medium heat in a large frying pan. Fry the wolffish fillets on a high heat until brown and cooked on both sides (4-8 min). Remove the fillets from the pan, sprinkle them with salt and pepper and keep them covered and warm. Add the chicory to the butter in the pan and fry for 3 minutes on a high heat. Add the lemon juice, the crème fraîche, the mustard, the ginger syrup, the fish stock, a pinch of salt and pepper and heat for 1 minute more. Spoon the chicory onto 2 warm plates, place the Wolffish fillets on top and sprinkle the chives on top.