Roasted turbot with truffles and artichokes

Preparation of barigoule:

Peel the onions and garlic, and finely chop the carrot and 3 cloves of garlic. In a skillet, heat 3 tablespoons of olive oil and sauté the onions and carrot. Add the garlic last. Sprinkle with a few sprigs of thyme and savory, stripped of their leaves. Deglaze with the white wine and 1/2 cup of water, season lightly with salt, cover, and simmer over very low heat for 20 minutes.

Meanwhile, prepare the Camus artichokes. Set aside one raw artichoke; slice it thinly to make chips in a deep fryer at 170°C. For the others, remove the outer leaves, cut them into quarters lengthwise, and soak them in cold water with lemon juice.

Finely chop the remaining garlic clove with 10 basil leaves and 4 tablespoons of olive oil, then set aside.

Drain the artichokes and cook them for 10 minutes in the onion sauce. Set them aside in their cooking liquid.

Take the 4 artichokes and purée them in a food processor. Stir in the cream and softened butter. Pass the mixture through a sieve to achieve a smooth purée.

Peel the truffles and slice them into fairly thin strips, then use a cookie cutter to shape them into even cylinders.

Preparing the fish:

Cut a 220-gram piece of turbot. Start cooking it on the stovetop with thyme and garlic, then finish cooking it in the oven for 10 to 12 minutes at 180°C with a knob of butter.

Once cooked, remove the central bone and arrange the two pieces on top of each other on the plate.

Arrange the artichokes à la barigoule on one side of the plate and place dollops of mashed potatoes next to them.

Arrange the artichoke chips and truffle shavings alongside the herb leaves. Drizzle with meat juices and stir in the truffle peelings.