PAN-SEARED HAKE WITH WILTED SPINACH AND JERUSALEM ARTICHOKE CREAM

JERUSALEM artichokes are one of those great autumnal vegetables, ideal in a soup or puree or even better in this decadent sauce that really compliments the robust fish. INGREDIENTS Serves 4 For the Jerusalem artichoke cream:

2 tablespoons olive oil

4 shallots chopped fine

1 clove garlic chopped fine 200ml white wine 200ml chicken stock 100g Jerusalem artichokes peeled and roughly chopped

50ml whipping cream For the wilted spinach: 1 tablespoon olive oil 1clove garlic chopped fine

1 shallot finely shredded

2 handfuls baby spinach

Pinch fresh nutmeg grated

Salt and pepper to taste For the hake: 2 tablespoons olive oil 4x 120g hake fillets – skin on but boned Pinch of lemon zest To Finish

Sautéed girolle mushrooms Baby vegetables Mixed cress METHOD For the artichoke cream, heat the olive oil in a small casserole pan and sauté the shallots and garlic for about five minutes until softened.

Add the white wine, chicken stock and artichokes and simmer for 15 minutes or until the artichokes are cooked. Add the cream then liquidize until smooth. Season to taste.

For the spinach, in another small pan heat the olive oil and sauté the garlic and shallot. Add the spinach and leave for about a minute for it to wilt. Season with nutmeg, salt and pepper.

When ready to serve, heat a non-stick frying pan, add the oil and seal the fish skin side down until golden. Turn over, then add lemon to the pan, baste the fish with the lemon oil and place on a tray in 180C oven for about five minutes until the fish is cooked through.

Place a spoonful of spinach in the centre of some shallow bowls, spoon around the sauce, place the fish on top of the spinach and finish with a flourish of girolle mushrooms, baby vegetables and mixed cress.