Sole fillets and black pudding with Jerusalem artichoke purée

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 3

By Matt Tebbutt

Ingredients

For the Jerusalem artichoke purée

  • 4 tbsp olive oil
  • 600g/1lb5oz Jerusalem artichokes, peeled and sliced
  • 2 garlic cloves, sliced
  • 2 fresh thyme sprigs, leaves separated
  • 200ml/7fl oz vegetable stock
  • splash of milk
  • 1 bay leaf
  • 1 tbsp olive oil

For the wild garlic dressing

  • handful wild garlic
  • 1 tbsp light olive oil
  • 4 garlic cloves, peeled
  • salt

For the sole and black pudding

  • 1 whole black pudding, cut into rounds
  • 3 Dover sole fillets, rolled up
  • ½ lemon, juice only
  • 2 Jerusalem artichokes, thinly sliced
  • chickpea flour, for dusting
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