BROCHETTE OF yellowtail kingfish
with Artichokes Barigoule

1 x 600 g (20 oz) yellowtail kingfish (hiramasa) fillet

salt and freshly ground pepper

30 ml (1 fl oz) non-scented cooking oil

80 g (2¾ oz) unsalted butter

juice of 1 lemon

12 Artichokes Barigoule

¼ cup flat-leaf parsley leaves, finely shredded to a chiffonade

Prepare the artichokes according to the method substituting a bunch of baby carrots for the 1 in the recipe.

TO PREPARE THE YELLOWTAIL KINGFISH, remove the pin bones and use a very sharp knife slice the fillet into 6 x 100 g (3½ oz) neat rectangular portions. Score each portion crosswise through the skin, about two-thirds of the way through the flesh, so that it resembles brochette. Season with salt and pepper.

Preheat your oven to 180°C (350°F). Heat a large ovenproof frying pan over a high heat, until almost smoking. Add the oil, then the fish pieces, skin side down. Fry for about 3 minutes, or until the skin is crisp and golden. Transfer the pan to the oven and cook for 2 minutes.

Return the pan to the stove, add the butter to the pan and heat to a nutbrown foam. Add the lemon juice and turn the fish pieces over for a few seconds so that the pan juices are absorbed into the scored flesh – the fish should be cooked medium-rare. Remove from the pan and leave to rest in a warm place for a minute.

TO SERVE, cut the artichokes in half lengthwise and warm through gently in the barigoule liquor. Add the parsley and toss together well. Place 4 artichoke halves in each warm serving bowl, top with a fish brochette and serve immediately.

Serves 6 as an entrée or 4 as a main course