Monkfish Fillet with Fried Artichoke Hearts

fry and cook for 5-6 min. in the kitchen stove at 160 °C. Slightly open the artichoke hearts, fry them twice in deep fat in oil and season with salt. Cut croutons from white bread and brown them in olive oil, chopped mint and parsley.

For the sauce, sauté the onion slices in olive oil, extinguish with enough honey and white wine vinegar.

Season, add a dash of white wine, add the diced mushrooms and tomatoes and season with green Tabasco.

Arrange everything on a flat plate and garnish with basil leaves.

Our wine expert recommends a 97 Avignonesi Bianco di Chardonnay, Toscana, Sauvignon blanc from Tuscany/Italy.

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