Grilled Kingfish w/ Jerusalem Artichoke & Nettle
To make the Jerusalem artichoke purée – place the butter and oil into a pan over a medium heat and sauté the artichokes with the lid on until soft. Season with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quicksandfood.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Grill
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Refrigerator
- Plate
Ingredients
- 4 x 170g pieces kingfish
- 400g calamari, cleaned
- 50ml extra virgin olive oil
- 50g butter
- sunflower shoots, to garnish
- 400g Jerusalem artichokes, sliced
- 400ml milk
- 200ml pouring cream
- 20ml olive oil
- salt & white pepper
- 250g nettle leaves
- 1 small desiree potato, diced
- 2 eschallots
- 2 cloves garlic
- 4 sprigs thyme
- 250ml white wine
- 300ml water
- 2 Jerusalem artichokes
- salt
- pepper
- extra virgin olive oil
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