Elegant Fillets of Sole with Artichokes and Coriander Sauce

• 4 artichokes (250 g each)
• 1 carrot
• 1 onion
• 2 tablespoons olive oil
• ½ liter dry white wine
• Juice of 1 lemon
• Salt and freshly ground pepper
• 100 g butter
• 8 sole fillets (70 g each)
• 1 carrot (100 g)
• 1 sprig fresh cilantro
• 1 bunch flat-leaf parsley
• 1 teaspoon coriander seeds

Difficulty: Intermediate [3/5]

1. Remove the leaves from the artichokes and carefully remove the choke. Cut the bottoms into 8 pieces. Peel the carrot and onion, cut into thin strips, and add to the artichoke bottoms.
2. In a large casserole, combine the olive oil and white wine. Add the vegetables, coriander seeds, and lemon juice. Season with salt and pepper.
3. Simmer gently for 3 hours over very low heat.
4. Remove the artichoke bottoms and reserve. Sieve the remaining vegetables, then whisk the stock with the butter until smooth. Adjust seasoning.
5. Cut the sole fillets in half, season, and poach in the sauce for 3 to 5 minutes.
6. To serve, divide artichokes on plates, top with sole fillets and ultra-thin carrot slices. Drizzle with sauce and garnish with coriander leaves.

Source: La Nouvelle Cuisine for all seasons. Chanteclerc.