Ingredients:
200 g snook fillet
2 g artichokes
1 tomato
100 ml balsamic vinegar
1 tbsp butter
1 tbsp sugar
50 g olive oil
Salt and pepper
Preparing:
Reduce the sugar with the vinegar to untimed fire for 20 minutes you make a draft.
Fry the artichokes with butter, the olive oil, the salt and the pepper.
Cook the snook filet.
Aside, cook up by both sides the slices of tomatos in a frying pan.
Place them on a plate.
Put the artichokes above and cover with balsamic vinegar.
Place the snook fillet above.
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