A great purée should be more than just mashed vegetables—it should be silky, luxurious, and melt-in-your-mouth smooth. And ...

Bake the fish in the oven for 30 minutes ... then stir in the red onion and the remaining basil. Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and ...

To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side.