The Mauritian Cube

Preparation:

Preparation: For the hollandaise sauce: put the egg yolks, salt, pepper and water in a bowl. Heat everything in a bain-marie reaching a temperature of about 40 degrees. Beat everything until you get a foamy mixture. At the same time, melt the butter in a bain-marie at 40 degrees, remove the foamy part and add it slowly to the bowl with the first mixture until a homogeneous sauce is obtained. Add the lemon juice until you get the right acidity. For the grouper: cut the fillet into 2 cubes. Put all the ingredients in a microwave safe bowl, add the grouper cubes. Cover with plastic wrap and microwave for 1 minute and 30 seconds. For the artichoke: clean the artichoke keeping the stem and cut it in half. Put all the ingredients in a saucepan and bring the temperature to 80 degrees, then add the artichoke and cook for 8-10 minutes depending on the thickness of the stem. Serve everything by placing the grouper cubes one on top of the other and stick them with a toothpick, place half an artichoke next to it and give the dish a generous brush of hollandaise sauce (which will be served warm).