Sole fillets and black pudding with Jerusalem artichoke purée

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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