Dorade Carpaccio with Lukewarm Artichoke Hearts Olive Marinade

The recipe at a glance: Clean artichoke hearts, cook artichoke hearts until tender, cut fish, finish marinade and spread evenly on fish. The fish is no longer raw due to the marinade, but perfectly cooked glazed on the plate.

Dorade carpaccio – here’s how: Cut off the stem end of the artichoke hearts, chop two-thirds of the bracts into small pieces and chop the remaining bracts around the artichoke bottoms. Scrape out the “hay” with a teaspoon. Cut the artichoke bottoms into slices. Rinse the rosemary, shake dry, pluck the needles and chop. Sauté the artichoke hearts with the rosemary in 2 tbsp olive oil, extinguish with white wine, add the clear soup.

Cook over medium heat.

Rinse the tomatoes and cut them into quarters, remove the stalk and the core, cut the tomatoes into fine cubes. Add to the artichoke hearts form, simmer briefly and remove the saucepan from the stove. Rinse the lemon with hot water, dab it dry, grate a little bit of peel and squeeze out the juice.

Season the artichoke vegetables with sea salt, lemon zest, juice of one lemon, pepper and 1 tablespoon olive oil.

Rinse the dorade fillets, dry them and check for bones, removing them if necessary. Cut the fillets diagonally into narrow slices. Rub two plates with the garlic clove and place the dorade slices on them. Spread the artichoke vegetables evenly over the carpaccio.

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