Method

• 1.
  For the crumble, whiz the hazelnuts and oils in a food processor to a coarse paste. Season and set aside.

• 2.
  Half-fll a large saucepan or deep-fryer with sunfower oil and heat to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). Add artichoke and deep-fry for 2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season with salt.
• 3.
  Heat 1 tbs oil in a large frypan over medium-high heat. Add half of the fish, skin-side down, and cook for 2-3 minutes until skin is crisp. Turn and add 20g butter to pan. Cook, spooning butter over the fish, for 1 minute or until cooked through. Remove and keep warm. Repeat with remaining 1 tbs oil, fish and butter.
• 4.
  Drizzle fish with lemon juice and serve with artichoke chips, hazelnut crumble and green salad leaves.