Shredded Sole Fillets with King Prawns

A great fish recipe to make yourself:

Remove all the leaves from artichoke hearts (*) and cut all the green parts into small pieces with a knife, remove the hay with a baller or a coffee spoon. Cut the lemon in half, squeeze the juice from one half and grate the artichoke hearts with the other half. Cut the artichoke hearts into quarters and sauté with olive oil, garlic and thyme, season with new spices, pepper, salt d’Espelette, add the juice of one lemon and saffron threads, extinguish with poultry stock and simmer for eight minutes at low temperature with the lid closed until soft.

In the meantime, cut the sole fillets into four equal strips, season with salt and pepper and dust with flour.

Cut the crab tails in half lengthwise (tails attached), also season and dust with flour.

Fry sole and crayfish tails briefly and hotly in a hot frying pan with grape seed oil, add the artichoke quarters and fry briefly. Pour away the grape seed oil, add the remaining artichoke stock. Bring to the boil briefly. Arrange the food on deep plates.

In the meantime, boil the stock a little, thicken with fresh butter, season if necessary and mold over the top.

Dip the leaf parsley in the salad dressing and garnish the dish with it.

(*) The inner, softer leaves can be used for a sauce or similar. The very soft b

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