Cod with Black Olive Fleur De Sel

Cod:

Carefully rinse the cod fillets and rub dry. Heat the frying pan, pour in the olive oil and sear the individual cod fillets on the flesh side until golden brown. Turn the cod fillets to the other side and cook in the heated stove at max. 100 °C for about 10 minutes. The cod should still be glassy at the core.

For the artichoke broth:

Clean the artichoke hearts, i.e. pluck off the outer leaves, cut the leaf tips into small pieces, peel off the stem base, down to the artichoke base. Quarter the artichoke hearts, carefully remove the “hay”. Peel the potatoes and cut them into quarters lengthwise. Heat the saucepan, pour in 2 tbsp of the best olive oil. Add the artichoke hearts and potato quarters, season lightly with salt and season with pepper.

Add the garlic slices and extinguish with the white wine. Boil the white wine and add the poultry broth. Cook the vegetables “al dente”.

To finish:

Season the artichoke broth with black marjoram leaves, olives, salt and freshly ground pepper to taste. To serve, evenly divide the artichoke vegetables into four preheated deep plates. Season the cod with black olive fleur de sel and place on the vegetable form. Garnish with toasted pine nuts.

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