Gailtal Char Medallion

For the wild herb bath, warm olive oil with sea salt and wild herbs, flowers and zests in the oven at 100°C. Marinate the char fillets for about 6-7 minutes. Finely chop the shallots, garlic and pointed peppers and sauté in olive oil, add finely diced tomatoes. Pour white wine and fish stock and reduce to a cream.Refine with goat cream cheese and season.Break off the outer leaves of the artichokes, cut out the artichoke bottom with a small knife round, scrape out the straw with a Pariseinne cutter, peel the young stems and rub with lemon juice.Cut the artichokes in half and fry in a pan with plenty of olive oil until golden brown and add to the tomato cream.

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