For ➍1 kg Jerusalem artichoke
800 g new potatoes
160 g samphire
500 g bass fillet (with skin if possible)*
2 lemons**
40 cl cream**
½ cube fish broth (optional)**
butter
olive oil
salt & freshly ground black pepper
a handful of fresh parsley, finely chopped
Preheat the oven to 200°C.
Wash the potatoes and cut them in half. You can leave the skin on. Put them in a large, wide baking dish or baking tray, pour in a few tbs of olive oil and put them in the oven for 25 m. After 15 m, turn the potatoes over.
Wash the Jerusalem artichokes and cut them into approximately the same size as the new potatoes. If they are nice and fresh you don't have to peel them. Otherwise use a peeler.
Scrub the lemons clean and grate the peel off.
Place the bass fillets on some kitchen paper to drain.
Clean the samphire by cutting away dry or hard pieces at the ends.
(If the potatoes don't get a bit of a tan after 25 m, leave them in the oven for another 10 m.) Then add the Jerusalem artichoke and mix well. Add some oil if necessary. Then put it back in the oven for another 15 m.
{Pre-heat the grill pan. Put the cream in a saucepan, bring to the boil and let it boil down in a few m. Add the fish stock, or just some salt and pepper. Remove the pan from the heat and add the lemon zest. Taste and add some extra lemon juice if necessary. Finish the sauce by beating in a few cubes of butter so that the sauce thickens and shines.} / For a light alternative: see lower/
Pat the bass dry and place it face down in the hot grill pan. Let it bake for 2 to 3 m, so that nice grill marks appear on the fish and the skin becomes crispy. Gently turn the fillets over and let them cook for a maximum of 2 m. Be careful not to leave the fillets in the pan for too long. You prefer them to be just cooked, so that the fine meat is a little translucent white and wonderfully soft and juicy.
Meanwhile, melt some butter in a large frying pan and fry the samphire over medium-high heat for a few m until it is al dente.
Divide the Jerusalem artichoke and the new potatoes between four plates. Place the bass fillets on top and season with a lot of salt and pepper.
/alternative to sauce/ {Spread 1 ts light cream over each fillet, sprinkle with some lemon juice and grated citrus peel}. Sprinkle the parsley on top and place the samphire next to it. When using the cream sauce, pour the cream sauce on the other side of the plate or serve it in a sauce bow.
*Use another white fish. Sea bass is a firmer alternative.
**Use smaller quantities when going for ta lighter alternative. See recipe.
Wash the potatoes and cut them in half. You can leave the skin on. Put them in a large, wide baking dish or baking tray, pour in a few tbs of olive oil and put them in the oven for 25 m. After 15 m, turn the potatoes over.
Wash the Jerusalem artichokes and cut them into approximately the same size as the new potatoes. If they are nice and fresh you don't have to peel them. Otherwise use a peeler.
Scrub the lemons clean and grate the peel off.
Place the bass fillets on some kitchen paper to drain.
Clean the samphire by cutting away dry or hard pieces at the ends.
(If the potatoes don't get a bit of a tan after 25 m, leave them in the oven for another 10 m.) Then add the Jerusalem artichoke and mix well. Add some oil if necessary. Then put it back in the oven for another 15 m.
{Pre-heat the grill pan. Put the cream in a saucepan, bring to the boil and let it boil down in a few m. Add the fish stock, or just some salt and pepper. Remove the pan from the heat and add the lemon zest. Taste and add some extra lemon juice if necessary. Finish the sauce by beating in a few cubes of butter so that the sauce thickens and shines.} / For a light alternative: see lower/
Pat the bass dry and place it face down in the hot grill pan. Let it bake for 2 to 3 m, so that nice grill marks appear on the fish and the skin becomes crispy. Gently turn the fillets over and let them cook for a maximum of 2 m. Be careful not to leave the fillets in the pan for too long. You prefer them to be just cooked, so that the fine meat is a little translucent white and wonderfully soft and juicy.
Meanwhile, melt some butter in a large frying pan and fry the samphire over medium-high heat for a few m until it is al dente.
Divide the Jerusalem artichoke and the new potatoes between four plates. Place the bass fillets on top and season with a lot of salt and pepper.
/alternative to sauce/ {Spread 1 ts light cream over each fillet, sprinkle with some lemon juice and grated citrus peel}. Sprinkle the parsley on top and place the samphire next to it. When using the cream sauce, pour the cream sauce on the other side of the plate or serve it in a sauce bow.
*Use another white fish. Sea bass is a firmer alternative.
**Use smaller quantities when going for ta lighter alternative. See recipe.
