Ingredients
Preparation
*The fermented Jerusalem artichoke needs to be prepared two weeks in advance
- Cover the pieces of fish with fine salt and wait for 5 minutes. Rinse off the salt.
- Put plenty of butter on a tray/oven proof dish.
- Place a bay leaf on the fish and cover with butter. Bake the fish at 50 degrees for about 15 minutes.
- Save the butter for the sauce.
Sauce
- Put the double cream and bay leaves in a saucepan. Reduce this by half.
- Take the cream off the heat and stir in the saved butter.
- Strain the sauce, season with salt and mix in the truffle seaweed.
Fermented Jerusalem artichoke*
- Put the Jerusalem artichoke in a vacuum bag together with the salt and water, and vacuum it.
- Leave the Jerusalem artichoke at room temperature for 2 weeks.
Sago porridge
- Put granule sago and fish stock in a saucepan. Bring this to a boil while stirring. If the sago absorbs too much liquid, add more water.
- When the grits are tender (after about 8 minutes), strain off the excess liquid and put the sago grits back into a small saucepan. Add cream, butter and fermentation brine. Boil this while stirring, if the porridge becomes too thick, add a little more cream.
- Stir in the fermented Jerusalem artichoke and season with salt.
Plating
- Put the porridge in the bottom of a deep dish. Add the fish and top it with fresh truffle seaweed and dried marigold. Place the sauce around the fish.