The Chef's Recipe

Mullet and Baby Artichokes   |   Truffled Polenta à l'Ancienne >

Ingredients (for 4 people):

w         10 small baby artichokes

w         2 small spring onions

w         16 red mullet fillets

w         2 small fennel bulbs

w         6 cloves garlic

w         3 sprigs thyme

w         ½ litre poultry bouillon (cube form can be used)

w         Salt and ground white pepper

Steps:

1. Peel the artichokes: Remove 3 or 4 layers of leaves, keeping only the tenderest.

2. Using a paring knife, peel the outside of the base without detaching it from the leaves.

3. Cut right across each artichoke to remove the upper half of the leaves.

4. Finely chop the spring onions and fennel.

5. Pour half the olive oil into a well-heated sauteuse over medium heat.

6. Sweat, with minimal colouring, the artichokes, fennel, onions, halved garlic cloves, and thyme.

7. Add the poultry bouillon.

8. Let simmer 10 minutes until cooked but crisp. Adjust seasoning, set aside.

9. Drizzle the remaining olive oil over the raw fillets.

10. On the baking tray, season the flesh side with salt and ground white pepper.

11. Place under the broiler three minutes, skin side up - the fillets should remain pink at the bone.

12. Drain the artichokes and trimmings.

13. Save the juice and blend it to serve with the mullet.

One may add a bit of lemon oil – from specialty food shops – or fresh lemon peel.