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1
Mix the miso paste with the water and add the honey and lime juice.
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2
Marinate the fish in the mixture for 12 hours, in the refrigerator.
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3
About an hour before cooking the fish, make the tortitas.
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4
In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper.
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5
Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed.
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6
Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter.
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7
When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.
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8
Preheat the oven to 350 degrees F.
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9
In a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf.
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10
When tender, flambe with the tequila.
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11
Then add the white wine and cover with water.
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12
Simmer slowly until vegetables are almost cooked, about 15 minutes.
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13
Add the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven.
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14
Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half.
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15
Keep the fish and vegetables warm.
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16
Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon.
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17
Add the butter at the end.
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18
To serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate.
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19
Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate.
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20
Garnish with the corn leaves, fried tomato skins, and miniature corn.
