Sea Bream with Artichokes and Caper Dressing

Sea Bream with Artichokes and Caper Dressing
Photo by MARK THOMAS

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 fresh thyme sprigs
  • 5 tablespoons olive oil
  • 2 pounds russet potatoes
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 onion
  • + 11 more ingredients
    • 3 1/3 cups low-salt chicken broth
    • 4 5- to 6-ounce sea bream, striped bass, or whitefish fillets
    • 4 artichokes
    • ¾ cup dry white wine
    • 2 tablespoons capers
    • 1 fresh rosemary sprig
    • 3 tablespoons butter
    • 2 large garlic cloves
    • 1 teaspoon grated lemon peel
    • 5 tablespoons balsamic vinegar
    • 3 tablespoons butter

Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are ten...

View full recipe at Epicurious

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