Jerusalem artichoke and jamón purée

This is an excellent sauce for scallops (particularly), but also for other white fish.

Preparation Time: 25 Mins

Cooking Time: 40 Mins

Total Time: 65 Mins

Ingredients

For 4 servings…

300 gms          Jerusalem artichokes

500 ml             Milk         

1                    Bay leaf     

55 tbs             Olive oil    

15 gms            Ham  - Serrano - diced

1                    Shallot  - chopped finely         

1 clove            Garlic  - chopped     

                     Pepper  - freshly ground, black 

                     Salt          

250 ml             Stock  - chicken       

Method

Peel the artichokes and place them in a pan with the milk and bay leaf.  Bring to the boil and then reduce to a simmer for 20 minutes, or until the artichokes are tender.  Remove them with a slotted spoon and set aside.

Heat 1½ tablespoons of olive oil in a frying pan and gently fry the ham until the fat is just beginning to melt.  Add the shallot and garlic and continue to cook until they are translucent.  Put in the artichokes, little salt, pepper and the stock and cook over a medium heat until the liquid has almost all evaporated.

Put the contents of the frying pan into a blender, add the extra virgin olive oil and blend until smooth.  Adjust the seasoning carefully and serve.

Variations

If Serrano ham is not available, use Parma ham or Bayonne ham.