Carefully rinse the cod fillets and rub dry. Heat a frying pan, pour in the olive oil and sear the individual cod fillets on the flesh side until golden. Turn the fillets to the other side and cook in the heated stove at a maximum of 100 °C for about ten minutes. The cod should still be glassy at the core.
Prepare artichoke hearts:
Skin garlic and cut into slices. Halve the olives. Clean the artichoke hearts, i.e. pluck off the outer leaves, cut the tips of the leaves into small pieces and peel off the style down to the base of the artichoke. Cut the artichoke hearts into quarters and carefully remove the hay. Peel the potatoes and cut them into quarters lengthwise.
Heat a saucepan, pour in two tablespoons of olive oil. Add the artichoke hearts and potato quarters, season lightly with salt and season with pepper. Add the garlic slices and extinguish with the white wine. Boil the white wine and add the poultry broth. Cook the vegetables until al dente.
Season the artichoke broth with salt, marjoram leaves, olives and freshly ground pepper to taste.
Divide the artichoke vegetables evenly into four preheated deep plates. Season the cod with olive fleur de sel and place on the vegetable form. Garnish with toasted pine nuts.