Red Mullet Fillet with Artichoke Puree

Break out the artichoke bottoms and cook them in the soup until soft. At this point, the soup should be almost cooked down. Add the whipped cream and honey and continue to cook gently. Add the butter with the rosemary needles and let it simmer for about 15 minutes.

Strain the butter and add to the artichoke hearts form. Blend everything very finely in a hand blender and season to taste with salt and freshly ground pepper. Add a splash of orange blossom vinegar if desired.

Sauté the capers with the chopped shallot and garlic. Add the tuna and fill up with the fish stock. All together make it strong for 15 min and strain. Then boil the stock to 1/3, add the whipped cream and boil again.

Roast the red mullet fillets with a little olive oil in a coated frying pan, adding rosemary, thyme and the crushed garlic. Form the artichoke puree in the center of the plate and place the red mullet on top, top with the tomato as well as the basil. Whisk the tuna sauce until very creamy and pour it all around.

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