Wash and dry the fish fillets, season with sea salt and pepper.
Grill in a little olive oil in a grill pan at not too high temperature. Remove the artichokes from the brine and rinse with cold water.
Puree them together with some cream. Stir the capü and mix it with the artichoke cream, add salt and a few flakes of butter.
Sauté the finely chopped onion in a little oil, slice the yellow broth diagonally, and sauté as well.
Add the saffron soaked in a little water and pour cream, salt.
Serve:
Put the puree on a plate, place the fish and add the turnips.
