White Fish with Jerusalem Artichoke and Kale

Approach

1. 1

   Boil the Jerusalem artichokes for about 15 minutes, then tear them into pieces. Wash and tear the kale (removing the stems), then fry the Jerusalem artichokes in a pan with a little oil, cut side down. After the Jerusalem artichokes have cooked for a couple of minutes, add a knob of butter along with the kale. Cook for another minute, then sprinkle with Maldon sea salt and set aside in a bowl.

2. 2

   Sprinkle salt over the fish, and heat the pan to medium-high heat with a good amount of oil. Sear the fish skin-side down (the dark side) until it develops a nice golden crust. Add a generous amount of butter, turn the fish over, and cook on the other side while basting it with the melted butter a couple of times. Squeeze a little lemon over it before setting the fish aside. The butter forms the base for the sauce in the next step.

3. 3

   Leave the butter in the pan and add finely chopped almonds, frying them for a couple of minutes while stirring. Pour everything into a saucepan and add chives, a squeeze of lemon, and roe. Season the sauce with salt to taste as you go.

4. 4

   To serve: Arrange the Jerusalem artichoke, kale, and fish on a plate. Garnish with pea shoots, then pour the sauce over just before serving.