INGREDIENTS

INSTRUCTIONS

1 For the Batter: Mix the flour with 2 tbsp chives, vinegar and enough
water to form a thick paste. Heat the oil for deep-frying in a large
heavy-based pan.
2 Melt the butter in an ovenproof frying pan. Add the tomatoes, sugar,
balsamic vinegar and crushed chillies.
3 Bring the mixture to a simmer and cook in the oven for 12-14
minutes. Serve with chopped fresh coriander.
4 Blend the rocket with 4 tbsp extra virgin olive oil, salt and
pepper to make a dressing. Cook half the artichokes in boiling salted
water for 5-6 minutes, until just tender, then drain well.
5 Blend the artichokes with cream, salt and pepper to form a smooth
sauce. Thinly slice the remaining raw artichokes.
6 Cook the broad beans in boiling salted water for 3-4 minutes, and
roughly crush using the back of a fork.
7 Season the fish with salt and black pepper, dip in the batter and
then deep fry for 4-5 minutes until golden and cooked through.
8 Mix the Greek yoghurt with the turmeric and remaining chives. In a
large bowl mix the crushed broad beans, raw sliced artichokes, lemon
and orange zest and chopped tarragon. Season well with salt and black
pepper.
9 Serve fish with the artichoke salad, spoon over yoghurt mix, then
drizzle rocket pesto and artichoke sauce around.
Converted by MC_Buster.
Per serving: 1249 Calories (kcal); 128g Total Fat; (90% calories from
fat); 3g Protein; 27g Carbohydrate; 164mg Cholesterol; 627mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit;
25 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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