Roasted Turbot on Artichokes and Pistachio Oil Foam

Portion the turbot fillet to 100 g, salt, pepper, sauté briefly in olive oil and place in the oven at 180 °C for approx. 4 min. Clean the artichokes and cut into small pieces, rub with lemon, sauté in olive oil with the finely chopped shallots and deglaze with white wine, add thyme and steam until soft. For the pistachio oil foam, strain the stock from the artichokes, add sour cream, crème fraîche and pistachio oil and mix. Serve with the turbot and artichokes.This recipe was provided by: Joachim Gradwohlwww.meinlamgraben.atNähere info on pistachio oil can be found at: www.die-feinsten-essenzen.com

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