Sole fillet with apple and endive

Remove the skin from soles and fillet them.
In a saucepan, mix an equal quantity of fish broth and water. Cook for 30 minutes.
Cut the endive lengthways into quarters Remove the core. Place the endive in a saucepan. Cover with water. Add salt and 1 tbsp. of lemon juice.
From the boiling point, cook the endives for 5 minutes. Drain.
Peel, core and cut apples into small cubes.
In a skillet, prepare a caramel with the sugar. When colored, add the apples and cook for 4 minutes. Keep warm.
Reduce the sole cooking juice until roughly 3/4 cup of liquid (10cl) remains in the pan. Add the walnut oil. Season. Stir and keep warm.
Fry the endives in butter. Cut in half and season the fillets. Fry them in a mix of butter and grape seed oil.
On plate, put a few endives. Add the fillets and on top, the caramelized apples. Decorate with the sauce.