Brill with artichokes

4 brill fillets, about 150gr each.

4 artichokes,

1 tablespoon lemon juice,

3 tablespoons olive oil,

Salt,

Mint (optional)

300gr brill bones,

2 Ecodoses of water,

1 carrot in pieces,

1 white onion in pieces,

1 celery stalk in pieces,

5 white peppercorns,

1 clove

1 Put all the fish stock ingredients in the cooker. Cook for 7 minutes after the hiss. Let the steam vent gradually, then open the cooker and filter the stock, removing the rest.

2 Remove the outer leaves and hair from the artichokes, then quarter them. Put the oil in the open cooker, heat it on medium heat, add the artichokes, lemon juice, 2 tablespoons of fish stock. Cook for 2 minutes after the hiss. Turn off the heat, let the steam vent gradually and open the cooker.

3 Lay the brill fillets on top of the artichokes, moisten with 3 tablespoons fish stock, add salt and close the cooker again, cook for 1 minute after the hiss. Let the steam vent gradually, then open the cooker and arrange the fish and artichokes on the plates. Moisten with the cooking juices, and thicken as needed. If you like you can garnish with a few leaves of mint to give it an extra cool touch.