Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 3
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
Method
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For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf.
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Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil.
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For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside.
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For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding.
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Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper.
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Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately.