Bone the fish fillets and if nec. remove scales
Clean the artichokes and cut each one lengthways into 4 pieces.
Blanch the artichokes in water for 4 minutes, then quench in iced water.
Add the white wine, apple juice, water, granulated sugar, fleur de sel into a pan and reduce by around 50%.
Add the mustard seeds, bay leaf and the blanched artichoke pieces, briefly bring everything to the boil and leave to steep.
Gently sauté the diced kohlrabi with the olive oil, quench with white wine.
Reduce the white wine, add the vegetable stock and simmer for around 5-8 minutes.
Add the diced butter, season with salt.
Fry the gilthead seabream in a frying pan with olive oil, 70% on the skin side.
Put the diced butter and sage leaves into the pan, spoon the butter over the fish with a dessert spoon (baste).
Put the gilthead seabream in a bowl, then place the artichokes and kohlrabi stew onto the small, tender fish fillet.
To finish, add fresh currants for freshness.