Filet of Gurnard on Artichoke Ravioli

Fillet the gurnards into two fillets and debone them finely clean. Salt and pepper the gurnard fillets, sprinkle with tarragon and thyme and fry in olive oil on both sides with a little butter until translucent. Clean the artichokes, breaking off the leaves one by one to the heart of the artichoke. On the outside, remove all woody parts & scrape out the beard with a spoon. Then rub the artichokes with a little lemon & place in cold lemon water. Cut the artichokes into thin leaves & lightly fry in hot olive oil. Season with salt & pepper & set aside. Let cool, season with mint & lime zest & mix in the sheep’s milk cheese. Knead the ingredients for the pasta dough into a smooth dough & roll out thin sheets with a rolling pin. Brush the rolled out pasta dough with egg, spread the filling on top & cut out with a large round ravioli cutter. Cook the ravioli in salted water until “al dente” and strain. Put the artichoke ravioli on the plate & place the gurnard fillet on top.

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