Sole with artichoke chips, pepper and mango

Ingredients

- Sole fillets (4 units)
- Artichokes (2 units)
- Half a lemon
- Flour (50 g)
- Piquillo peppers (16 units)
- Mango (4 sheets)
- Sunflower oil (300 ml)
- Virgin olive oil (60 ml)
- Salt
- Ground white pepper
- Walnut oil (20 ml)

Method

Wash the artichokes, cut them into thin slices, then set aside in cold water with lemon. Dry and cover the artichokes in flour, then fry in the sunflower oil. Heat the olive oil and sauté the piquillo peppers. Cover the sole fillets with oil and cook on a grill or pan, season with salt and pepper. Plate up all the food and add some mango strips and a drizzle of walnut oil