In a saucepan, combine the concentrated broth with the ketchup and wine. Bring to high heat until it boils.
Dissolve the cornstarch in a bowl and mix it with a little wine.
Add the dissolved cornstarch to the saucepan and let it boil until it thickens slightly. Add the Sherry.
If the almond is unpeeled, soak it in boiling water to make it easier to peel. Peel and slice them.
Thinly slice the artichoke hearts as well as the mushrooms.
In a pan with butter, first fry the almonds until golden and remove them. Then fry the artichoke hearts and remove them from the pan. Finally, fry the mushrooms.
Add the vegetables and almonds to the prepared sauce.
In a frying pan, put a little olive oil and a bit of butter and fry the fillets. Flip them and cook according to the desired doneness.
To serve, place the fillet on the plate and top with the sauce containing artichokes, mushrooms, and almonds.
You can use a whole fillet. The key is to sear it on the stove until it turns golden. Place it in a Pyrex and let it cool. Once it’s cold, slice it. Preheat the oven very high and just before serving, put it in the oven. Finally, place it on a platter and pour the prepared sauce over it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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