Tasty temptations

Ingredients:
10 filets of gilthead sea bream
10 artichokes, 2 cloves of garlic, 1 dl. of extra virgin olive oil, pennyroyal
190 gr. of melted butter, 3 yolks, 3 tablespoon of water, juice of half grapefruit (for the Hollandaise grapefruit sauce)
Salt

Equipment:
A chopping board
A knife, a whisk
Bags for vacuum-packed cooking
Stimmy and Geyser
A bowl
Core temperature

Method:
Wash the filets of gilthead sea bream, carefully dry them and vacuum package in suitable bags for vacuum-packed cooking . Preheat the Erremix with modality steam at 80°C, then cook the filets of gilthead sea bream with the help of the core temperature suitable for the vacuum-packed until reaching the temperature of 68°C.
To peel the artichoke remove the outside bracts, cut the point and skin the stalk. Then cut the artichoke in two halves. In a fry-pan brown the garlic with the olive oil and lay the artichoke. After few minutes add some water covering the bottom of the fry-pan, add salt and cover it with the lid. Carry on until the end of cooking. Mince the pennyroyal and add it to the artichoke with the fire off.
In a bowl put all the ingredients for the Hollandaise sauce and a pinch of salt. Energetically whisk the compost until it will be homogeneous, then proceed cooking it injecting steam with the Geyser, having the wisdom that the temperature of the cream will reach the 78°C and not over.
On a plate lay the filet of gilthead sea bream lightly salty, the Hollandaise sauce and the two halves of artichoke for every portions.