Sea Bass With Artichokes In Puff Pastry

Preparation:

Preparation: Fillet the sea bass, peel it and obtain 2 fillets of equal size. Season with salt and sprinkle the fillets with the curry and brown them separately in a non-stick pan with a drizzle of oil, browning them on both sides without finishing cooking. Pick up the fillets on a tray and let them cool. Clean the artichokes, remove any internal hay, cut them into slices and drop them in water acidulated with lemon juice. Braise them in a pan with oil, lemon juice, salt and a little water. When cooked, when they are tender and dry, leave them to cool. Sift the flour with a pinch of salt, make a well and pour in the egg, melted butter and the tepid water needed to make a soft dough. Knead the dough for a few minutes then roll it into a ball and let it rest well covered in a warm place. Spread it while still warm on a floured cloth and roll it out with a rolling pin as thin as possible, until you have a large transparent sheet. Arrange a sea bass fillet (inside up) in the middle of the pasta, cover it with half of the braised artichokes, sprinkle with the basil cut into julienne strips, spread out the remaining artichokes and cover everything with the other sea bass fillet. Brush the free surface of the dough with the oil and wrap it around the fish. It will help, to finish the operation, to use the cloth, lifting it from the 2 sides. Slide the roll onto a greased baking sheet and brush the surface with oil. Bake at 200 degrees for 10-15 minutes. When cooked, remove from the oven and leave to rest for 5 minutes. Using a long serrated knife cut the roll into thick slices and drizzle them with a drizzle of olive oil. The dish is completed by braised Treviso radicchio and blanched broccoli flowers, dipped in a tempura batter (frozen water and flour) and fried in plenty of hot oil.