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Pan-fried pollack with Jerusalem artichokes
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 2
Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.
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Ingredients
- 2 pollack fillets
- 300g Jerusalem artichokes
- plain flour, for dusting
- Olive oil
- knob of butter
- handful ofleaves Watercress, to serve
For the vinaigrette
Method
1. Wash the artichokes and boil until tender, 15-20 minutes.2. Drain well, then cut in half. Heat a pan with a little olive oil and pan fry the artichoke halves until golden.
3. For the vinaigrette: finely chop the white from the egg and set aside.
4. Mix the yolk with the sherry, chopped gherkins and capers. Add the tarragon and mix with the olive oil, adding a splash of water to loosen if needed, and set aside.
5. Dust the fish fillets in flour and pan fry in oil for 2-3 minutes on each side. Add a knob of butter towards the end of cooking and baste the fish.
6. Place the watercress and artichoke halves on a plate with the fish on top. Finish with a drizzle of vinaigrette.
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