Jerusalem artichokes have a gentle earthiness that marries beautifully with sea bass and this creamy summer vegetable ragoût.
200g/7oz Jerusalem artichokes, peeled and thickly sliced
4 tbsp olive oil
200g/7oz new potatoes, preferably Jersey Royals, washed and scrubbed
1 shallot, finely diced
1 tsp fresh marjoram, leaves picked
150ml/5fl oz white wine
150ml/5fl oz fish stock
150g/5½oz shelled fresh peas
150g/5½oz shelled fresh broad beans
125ml/4fl oz double cream
4 x 175g/6oz sea bass fillets, pin-bones removed
For the purée, place the artichokes into a saucepan, cover with water and bring to a boil. Simmer for eight minutes, or until tender and then drain.
Place the cooked artichokes into a food processor with the cream, butter and lemon juice. Blend to a smooth purée, then transfer to a clean pan, season with sea salt and freshly ground black pepper and keep warm until ready to serve.
For the ragoût, place the sliced artichokes into a pan of salted boiling water and simmer for 4-5 minutes or until just tender. Drain and pat dry.
Heat a frying pan until hot. Add half of the oil, then fry the artichokes for 1-2 minutes on each side or until golden-brown and crisp. Season with sea salt and freshly ground black pepper, then set aside and keep warm.
Meanwhile, place the potatoes in a pan of salted boiling water and simmer for 6-8 minutes, or until just tender. Drain, return to the pan with half of the butter and set aside.
Heat a deep frying pan until hot, add the remaining butter and cook the shallot and marjoram for one minute.
Add the white wine, cook until reduced by half and then add the fish stock and reduce by half again. Add the peas and broad beans and cook for 2-3 minutes, or until just tender.
Add the cream, cook briefly until the sauce has just thickened and then season with sea salt and freshly ground black pepper. Set aside.
Heat a frying pan until hot, add the remaining oil and the sea bass fillets, skin-side down, and cook for 2-3 minutes, or until nearly cooked through, then flip them over and cook for 30 seconds. Remove the fish from the pan and leave to rest for one minute.
To serve, spoon the artichoke purée into the centre of each dish. Place the potatoes and fried artichokes around the edge and then spoon over the broad bean ragoût and place the sea bass on top.
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