Jerusalem-ar­ti­choke and black-gar­lic mash with cod, kale, Parma ham and kale-pesto may­on­naise Serves 4

Country Life Every Week - - Kitchen Garden Cook Jerusalem Artichokes -

Method

Pre­heat your oven to 180˚C/350˚f/gas mark 4. Peel the Jerusalem ar­ti­chokes and cut into even-sized pieces, then sim­mer in salted wa­ter un­til ten­der. Drain well. Add the black gar­lic and a good splash of olive oil, then use a stick blender to make a purée. Keep warm un­til ready to serve.

To make the pesto, add the kale, Parme­san, lemon, pine nuts, gar­lic and olive oil to a pro­ces­sor and blitz into a coarse paste. Taste, add sea­son­ing and set aside.

Next, place the cod fil­lets on a bak­ing tray, sea­son and smear with pesto. Crum­ple a slice of Parma ham onto each fil­let and bake for 20 min­utes.

While the fish is in the oven, boil your kale in salted wa­ter for a few min­utes. Drain well and toss with a spoon­ful of pesto.

Serve the cod with the Jerusalem-ar­ti­choke mash and kale. Add may­on­naise to the re­main­ing pesto, mix well and serve on the side.

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