Plaice and artichoke barigoule

Name: Plaice and artichoke barigoule
Yield: Serves 4
Ingredients: 4 plaice fillets (180—200 g each), skinned; 300 g marinated baby artichoke hearts, rinsed and drained; 1 garlic clove, peeled and roughly chopped; 2 shallots, peeled and cut into julienne; 6 tbsp olive oil; 1 carrot, peeled and cut in half; sea salt; 2 pinches of saffron strands; 2 thyme sprigs; coriander sprigs, to garnish; finely grated zest and juice of ½ lemon; 500 ml chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I DISCOVERED BARIGOULE WHEN I WAS WORKING FOR MARCO PIERRE WHITE. THE SHARPNESS OF THE VINEGAR AND THE EARTHINESS OF THE ARTICHOKES IS A WINNING COMBINATION. USE GIANT PLAICE (AS PICTURED) IF YOU CAN FIND IT. AVAILABLE FROM SEPTEMBER THROUGH DECEMBER, IT HAS A RICH FLAVOUR AND BUTTERY TEXTURE - LIKE HALIBUT.

Ingredients

4 plaice fillets (180—200 g each), skinned
sea salt
1 carrot, peeled and cut in h

Main course
Gluten-free

Method

Rinse the plaice fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Season with salt, cover and chill.
Cut 4 or 5 even lengthways grooves in the carrot pieces (to give a decorative effect when sliced). Now cut into wafer-thin slices, using a mandolin if possible, and set aside.
Place a heavy-based wide p