600-800 gr croaker
500 gr artichokes
1 small bunch of dill finely chopped
150 ml lemon juice
chicken broth (optional)
8 gr AKTAIA sea crystal®
Sauté the fish fillet with olive oil from the skin side until the skin gets browned well. Lower the heat and cook for 6 minutes. If the fish is whole, grill it for about 20 minutes at 220°C (estimated time for 600-800 gr fish).
In a saucepan place the artichokes, the onion, the carrot and half bunch of dill. Cover with water or chicken borth, add 6 gr AKTAIA sea crystals®, reduce heat to low and simmer for 20 minutes or until we can prick easily the artichoke with a fork.
Remove the artichokes and the rest of the vegetables from the pan, strain the liquids and keep them for the egg-lemon sauce.
For the egg-lemon sauce whisk the eggs, the lemon juice and the liquid coming from the artichokes. Stir until it thickens.
Season the egg-lemon sauce with 2 gr AKTAIA sea crystals® and add the remaining half bunch of dill.
Make sure to place the artichokes at the bottom of the plate and add the croaker on top dressing with egg-lemon sauce.