Gilthead Seabream Basted with Sage Butter (Caught Wild in Sardinia) Lukewarm Artichokes / Kohlrabi stew / Currants

Gilthead seabream
• 4 fish fillets each 120-150 g
• 40 ml cold-pressed olive oil
• 100 g chilled diced butter
• 4 sage leaves

Artichokes
• 4 whole artichokes
• 200 ml white wine vinegar
• 200 ml apple juice
• 100 ml water
• 30 g granulated sugar
• 8 g fleur de sel
• 1 tsp mustard seeds
• 1 bay leaf

Kohlrabi
• 350 g diced kohlrabi
• 30 ml cold-pressed olive oil
• 50 ml Chardonnay
• 30 g chilled diced butter
• 200 ml vegetable stock
• Fleur de sel to taste

Gilthead seabream:
Bone the fish fillets and if nec. remove scales

Artichokes:
Clean the artichokes and cut each one lengthways into 4 pieces.
Blanch the artichokes in water for 4 minutes, then quench in iced water.
Add the white wine, apple juice, water, granulated sugar, fleur de sel into a pan and reduce by around 50%.
Add the mustard seeds, bay leaf and the blanched artichoke pieces, briefly bring everything to the boil and leave to steep.

Kohlrabi:
Gently sauté the diced kohlrabi with the olive oil, quench with white wine.
Reduce the white wine, add the vegetable stock and simmer for around 5-8 minutes.
Add the diced butter, season with salt.

Finishing:
Fry the gilthead seabream in a frying pan with olive oil, 70% on the skin side.
Put the diced butter and sage leaves into the pan, spoon the butter over the fish with a dessert spoon (baste).
Put the gilthead seabream in a bowl, then place the artichokes and kohlrabi stew onto the small, tender fish fillet.
To finish, add fresh currants for freshness.