|Type of plate||Fish|
|Type of vinegar||Forvm Cabernet Sauvignon|
For the pickled artichokes
Forvm Cabernet vinegar
Salt and pepper
For the basil and walnut pesto
1 bunch Basil previously blanched
50 gr walnuts
½ clove of garlic
Olive oil, salt and pepper
For the garnish
Dried tomato in olive oil
For the marinade
Clean the artichokes and cut them in slices. Fry in olive oil until lightly colored. Add salt and pepper and white wine. Once reduced add a splash of vinegar and cook covered for a few minutes.
For the Pesto
Grind all the ingredients with the olive oil until the sauce texture is obtained.
In a casserole, add the onion confit, the dried tomato, the artichokes with their own juice from the marinade and the clams. Add a little broth and cover until the clams open. Serve the ingredients and add a few dots of basil pesto on the plate.
Recipe thanks to chef David Vernet (Vell Papiol Restaurant, in Calafell)