Cornish Fish Recipe
Smoked Jerusalem artichoke puree, fermented cucumber vinaigrette
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Ingredients
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Fish
Smoked Jerusalem Artichoke Puree
Fermented Cucumber Vinaigrette
Method
Preparation of Smoked Jerusalem Artichoke Puree
- 1
Cook the Artichokes
Peel and chop the Jerusalem artichokes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
- 2
Blend the Puree
In a blender, combine the cooked artichokes, smoked salt, butter, and heavy cream. Blend until smooth and creamy. Adjust seasoning if necessary.
Preparation of Fermented Cucumber Vinaigrette
- 3
Prepare the Vinaigrette
In a bowl, mix the fermented cucumber, rice vinegar, Dijon mustard, and honey. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Cooking the Fish
- 4
Season the Fish
Rub the Cornish fish fillets with olive oil, salt, and black pepper.
- 5
Cook the Fish
Heat a skillet over medium-high heat. Place the fish fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the fish is cooked through.
Assembly
- 6
Serve the Dish
On a plate, spread a layer of smoked Jerusalem artichoke puree, place the fish fillet on top, and drizzle with fermented cucumber vinaigrette.
