For the stock, sauté chopped shallots and garlic in a little olive oil, pour in veal stock and add cooked, diced potatoes. Simmer until firm to the bite, halve and pit the olives, add them together with the thyme and season with salt and pepper. Remove the skin from the fillets, season and fry over low heat in olive oil until translucent on both sides and arrange on the olive-potato ragout.
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