Artichoke Beds with Sea Bream and Tomatoes

Ingredients

• 500 g sea bream fillet
• 0.5 lemon (freshly squeezed juice)
• Salt
• black pepper (ground freshly)
• 2 tbsp flour
• 400 g large potatoes
• 4 artichoke hearts (canned)
• 4 tbsp germinated oil
• 2 tbsp finely chopped parsley
• 2 tbsp butter
• 1 tbsp Lemon Juice
• 125 ml rich veal stock (bottled)
• 1 large tomato

Instructions

1. 1.

   Cut fish fillets into strips about 1.5 cm wide, drizzle with 2 tbsp lemon juice, season with salt and pepper, then dust all over with flour.

2. 2.

   Peel the potatoes and use a melon baller to hollow out spheres.

3. 3.

   Blanch the potato balls in boiling salted water for about 8 minutes, then drain. Drain the artichoke hearts and quarter them.

4. 4.

   Simmer tomatoes, peel, quarter, seed, and slice into strips.

5. 5.

   Heat oil in a pan; fry the sea bream strips for about 2 minutes per side until golden yellow, remove and set aside. Add the potato balls to the same oil and fry until golden brown, then quickly sauté the artichokes, seasoning with salt and pepper. Return the fish to the pan and turn off the heat.

6. 6.

   Heat butter, stir in parsley and 1 tbsp lemon juice, pour in the stock and warm through. Arrange sea bream strips, potatoes, artichokes and tomato slices on warmed plates and pour the hot sauce over them.