Fried cod with Jerusalem artichoke purée
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The flavour of the Jerusalem artichoke goes perfectly with that of the cod. The sauce gives the dish an additional lift. The dish is of premium quality and can be served as a starter or as a main course.
Preparation Time: 30 Mins
Cooking Time: 1 Hr
Total Time: 1½ Hrs
Ingredients
For 4 servings…
1 Carrot - diced
1 Shallot - chopped finely
200 ml Stock - fish
200 ml Wine - red
500 gms Jerusalem artichokes
100 gms Potatoes
Salt
60 gms Mascarpone
Pepper - freshly ground, black
90 gms Butter
1 fillet Cod - cut into 6 pieces
2 tbs Parsley - flat, chopped
Method
Put the carrot and shallot into a saucepan with the fish stock, reduce the liquid by halve on medium heat, add the wine and then slightly reduce it for 10 minutes. Pass this sauce though a fine strainer.
Peel the Jerusalem artichokes and potatoes. Cook them separately for 25 minutes in boiling salted water. Blend them to form a purée. Dry this purée for 5 minutes on low heat, stir in the mascarpone, adjust the salt and pepper and stir in 10 gms of the butter.
Over a low heat, whisk 40 gms of the butter, cut into small pieces, into the strained sauce. Adjust the seasoning.
Fry the cod pieces for 2 minutes on each side in the remaining butter. Sprinkle it with salt and pepper.
Shape the Jerusalem artichoke purée into “quenelles” with a dessert spoon and place three near the centre of each plate. Spread the cod pieces in the middle, drizzle with sauce and sprinkle with chopped parsley.
Serve without further delay.
Variations
The sauce can be further improved by replacing the red wine with 200 ml of sauce Bordelaise.
Wine recommendations
A robust white wine.
Conventional
Mâcon
Interesting
Chablis
Côte Chalonnaise blanc
Côtes du Jura chardonnay
Lirac blanc
