Ingredients: Whole dorade about 800 g, 12oz) filleted, neatly in two, Pesto, Few sprigs of thyme, Fish stock (2 to 3), Baby globe artichokes, Lemon juice of, A little plain flour for, Olive oil, Clove garlic peeled and, Scallops shelled, trimmed, and washed then, diced, Fresh chopped chives, Fresh chopped parsley, Sprigs fresh tarragon, Sea salt and freshly ground, Quantity of potato puree, recipe), ...