Clean the carrots and onions and cut them into slices or thin rings. Heat half of the oil in a casserole and sauté the carrots and onions for a few minutes, season with salt and pepper, add white wine and chicken stock as well as kitchen herbs and let it boil.
Now add the artichoke bottoms and steam for about 35 min. Heat the remaining oil in a frying pan and roast the fish fillets seasoned with salt and pepper.
Arrange the artichoke heart ragout on the plates and place the roasted fish fillets on top. Serve with parsley potatoes and a glass of Muscadet .
The Morbihan Region Here in Brittany, on the coast of the Atlantic Ocean, with its pretty fishing villages and harbors, fishing and tourism play the most important role for the people. The maritime life is reflected just as much in culinary terms.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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