Fish and topinambur
Category : Main dish
Cooking: 45 minutesPT45M
Ideally the fish is perch but similar species can replace it.
The topinambur or sunchoke or earth apple, or Jerusalem artichoke is a tuber like potato, a vegetable of the same family but different.
The name comes from Tupinambas, a tribe from Brazil, some members were seen in Paris in 1613 and have been associated wrongly with this plant discovered at the same time but which comes from North America.
The topinambur or sunchoke or earth apple, or Jerusalem artichoke is a tuber like potato, a vegetable of the same family but different.
The name comes from Tupinambas, a tribe from Brazil, some members were seen in Paris in 1613 and have been associated wrongly with this plant discovered at the same time but which comes from North America.
Ingredients
- Fish: 100g
- Jerusalem artichoke: 100g
- Onion: 15g
- Broth: 5g
- White wine: 10g
- Oil: 2g
- Butter: 2g
- Sugar: 1g
- Salt:
Ustensiles
Preparation
Topinambur
Cut the artichoke into slices after being peeled.
Dip them in acidic water, with lemon juice or other acidifying product.
And immerse them in boiling water 5 minutes.
Chop onion and fry in butter a few minutes.
Stir in the sliced Jerusalem artichokes.
Sprinkle with sugar. Salt.
Add wine.
Optionally add the broth.
Simmer 30 minutes.
Fish
Fry in oil 5 minutes per side.
Serve
Serve the fish on a carpet of Jerusalem artichokes.