Swordfish with green pepper

Preparation:

Preparation: Place the slice of swordfish in a baking dish on a layer of coarse salt. Cover it completely with salt and bake at 250 degrees for half an hour. Finely slice the shallot and let it dry in a pan with the oil and a little water. Add the endive cut into strips, pour half a glass of water, cover and cook over low heat for 15 minutes. Blend everything and put the sauce back on the heat. Dissolve the cornstarch in a little water and add it to the sauce, stirring with a whisk until the sauce is soft. Remove the fish pan from the oven, free it from the crust of coarse salt, slice it into six slices and serve it sprinkled with the endive sauce, to which you have added the crushed green pepper.