Prepare a court bouillon with vegetables. Cook the stripe fish and then remove the water and the fish bones before puting it on a tray. Keep it warm.
Clean the apples and cut them in dices, then cook the apple dices in a pan with butter during 3 to 4 minutes. Pour the vinegar, the honey and the court bouillon into the pan. Add salt and pepper. Spread this preparation over the stripe fish.
Serve warm with Charlotte potatoes.
Recipe suggested by Mr BOYREAU, restaurant 'La Mandoline' for the Regional Tables of Picardie.