- 1 blue fish around 1 kg, in fillets
- 6 large Jerusalem artichokes
- 12 basil leaves
- 1 garlic clove
- 2/3 tbsp parmesan, grated
- some dried fish eggs to decorate (“bottarga” in Italian; optional but recommended)
- 2 limes
- extra virgin olive oil
Peel and dice the Jerusalem artichokes, and place them in cold water so they don’t darken. Boil in salted water for 8-10 minutes, or until tender, drain well but keep 1 cup of the boiling water aside. When at room temperature, place the Jerusalem artichokes in a blender together with the basil leaves, 2 tbsp olive oil and the parmesan. Mix until creamy. If the cream is too thick, add some of the boiling water you set aside before. Season with salt and pepper to taste.
Heat 2 tbsp oil in a large pan, add the garlic (skin on) and the fish; cook for 2-3 minutes for each side, then splash with the lime and season with salt and pepper.
Ladle 2 tbsp cream on the bottom of each plate, lay the fish on top and complete with some grated fish eggs (“bottarga” in Italian), which will enhance the flavour and give a nice touch of colour.