Barigoule of purple artichokes
Create a sensational meal with this recipe from André Chiang for a Barigoule of purple artichokes, charcoaled baby barracuda, red sorrel & granny smith tomato confit...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 4 pieces baby barracuda
- 4 pieces artichoke
- 1l fish stock
- 200g butter
- 8 shallots
- 200ml white wine
- 1 granny smith tomato confit
- 1 red sorrel
- 1 silver onion
- Szechuan peppers, for seasoning
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