Sea Bream with Artichokes and Caper Dressing

Name: Sea Bream with Artichokes and Caper Dressing
Yield: 4 Servings
Ingredients: 3 1/2 cups low-salt chicken broth; 1 onion, sliced; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 3 fresh thyme springs; 2 large garlic cloves, crushed; 1 fresh rosemary sprig; 4 whole artichokes; 5 tablespoons olive oil; 5 tablespoons balsamic vinegar; 1 teaspoon grated lemon peal; 2 tablespoons drained capers; 2 pounds russet potatoes, peeled, cut into 1-inch cubes; 3 tablespoons butter; 3 tablespoons extra-virgin olive oil; 4 5- to 6-ounce sea bream, striped bass, or whitefish fillets; 3 tablespoons butter; 3 tablespoons olive oil

By Chef Matthew Gray of Inverlochy Castle ScotlandPhotographer Mark Thomas

April 30, 2004

Recipe notes