Sea bass with artichokes in browse

Fillet sea bass, spellarlo and into 2 fillets of equal size.

Season with salt and sprinkle the fillets with curry and cook them separately in a pan with a little oil, brown them on both sides without finish cooking.

Remove the fillets on a tray and allow to cool.

Clean the artichokes, depriving them of any internal Hay, cut into slices and let them fall into the water acidulated with lemon juice.

Braise them in a pan with olive oil, lemon juice, salt and a little water.

When cooked, tender, and when they dry, allow to cool.

Sift the flour with a pinch of salt, making the fountain and pour in the egg, melted butter and warm water needed to have a soft dough.

Work the dough for a few minutes and then pick it up at the ball and let it sit well covered in a warm environment.

Spread warm again on a floured cloth and pull it with a rolling pin as thin as possible, until you have a large sheet.

Place in the middle of the dough a fillet of branzino (inside), cover with half of braised artichokes, sprinkle with julienned basil, spread the remaining artichokes and cover everything with the other sea bass fillet.

Brush surface of dough with the remaining oil and wrap it around the fish.

Will help to end the operation, use the cloth, lifting from 2 sides.

Slide the roll on a greased plate and brush the surface with oil.

Bake at 200 degrees for 10-15 minutes.

When cooked, remove from oven and let stand for 5 minutes.

Using a long serrated knife knife cut the roll into thick slices and seasoning them with a drizzle of olive oil.

The dish is completed with Braised radicchio and blanched broccoli flowers, passed in a batter of tempura (ice-cold water and flour) and fried in hot oil facilities were.