Recipe of the month

Roast turbot with Jerusalem artichokes in olive oil, Crimean black

Serves 2: 2 slices of turbot each weighing 150 g 150 g of Jerusalem artichokes 2 black tomatoes 20 cl single cream olive oil shallot 10 cl white wine salt pepper dill chives rock salt granules 1) Peel the Jerusalem artichokes and cut into round slices. Put olive oil in a pan and cook the slices gently. When they are half cooked, add a little cream. Leave to thicken and then crush using a fork. 2) Remove the stalk from the tomatoes, make a few incisions in their skins and them plunge them into boiling water for 20 seconds so that you can skin them. Cut the tomatoes into 4 quarters and deseed them. 3) Place the tomato quarters on a baking sheet with olive oil, sugar, salt and pepper and bake for two hours at 80°C. When they are cooked, cut into small dice. 4) Finely chop the shallot and cook in olive oil over a low heat. Add the white wine. Allow to reduce completely. Add the cream. Reduce again by 1/3rd in volume. Check seasoning. 5) Pan fry the turbot skin side down and then finish in the oven at 120°C for 10 to 15 minutes depending on thickness. 6) Arrange the Jerusalem artichokes and confit tomatoes on a plate in a stainless steel ring. Remove the ring.Top the vegetables with the turbot, spoon a little of the sauce round. Add a few herbs, dill and chives for decoration and lightly sprinkle rock salt granules on the turbot.