Ingredients

3 1/3 cups low-salt chicken broth

1 onion, sliced

3/4 cup dry white wine

2 tablespoons fresh lemon juice

3 fresh thyme sprigs

2 large garlic cloves, crushed

1 fresh rosemary sprig

4 whole artichokes

Dressing

• 5 tablespoons olive oil
• 5 tablespoons balsamic vinegar
• 1 teaspoon grated lemon peel
• 2 tablespoons drained capers

Potatoes

• 2 pounds russet potatoes, peeled, cut into 1-inch cubes
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil

Fish

• 4 5- to 6-ounce sea bream, striped bass, or whitefish fillets
• 3 tablespoons butter
• 3 tablespoons olive oil

Description

At Inverlochy Castle, This Dish Is Served With Spinach And Sautéed Mushrooms, And Tender Asparagus Tips Are Scattered Over The Fillets As A Final Garnish.

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