Ingredients
- Essential olive oil, to saute
- 1 garlic clove clove, chopped
- 1/2 onion, small diced
- 1/2 carrot, small diced
- 4 artichoke hearts, diced
- 3 (3-pound) whole John Dory fish, scaled, eviscerated, and filleted using the skin on
- 2 ounces white-colored wine
- 3 ounces chicken stock
- 1 espelette pepper, minced
- 1 teaspoon ground coriander seed
- 1/2 lemon, juiced
Directions
Saute the garlic clove, onion, carrot, pepper, and artichoke hearts in essential olive oil until they simply start to brown and soften, about a few minutes. Deglaze with white-colored wine and chicken stock. Simmer for half an hour, before the vegetables are fork tender.
After cooking, puree about 50 % from the mixture. Add some pureed half to the mix and stir to mix.
Season the fish fillets with salt and coriander. Heat essential olive oil inside a nonstick saute pan. Carefully put the fish fillets within the pan, flesh side lower and prepare until gently browned, about 3 minutes. Turn the fillets over and prepare before the skin is crispy and also the fish is cooked through with no longer translucent. Take away the fillets in the pan and hang aside. Deglaze the pan with fresh lemon juice. Add some fresh lemon juice towards the artichoke mixture and stir well.
Recipe thanks to Espelette L'Orangerie
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