Sautéed Cod With Textures Of Jerusalem Artichokes

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
228
FAT
31%
CHOL
14%
SOD
17%

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Ingredients for 6 servings

2 large even sized Jerusalem artichokes

2 tbs extra virgin olive oil

Juice of a fresh lemon

Salt and freshly cracked black pepper

1 tsp white wine vinegar

Pinch of caster sugar

200 g Jerusalem artichokes, peeled and sliced

2 tsp unsalted butter

50 ml white wine

200 ml water

50 ml cream

Salt

2 Jerusalem artichokes, peeled

Sunflower oil for deep frying

Sauté cod

Jerusalem artichoke crisps

Jerusalem artichokes puree, heated

Pickled Jerusalem artichokes, drained and keep the pickle liquor

Pea shoots

Mustard cress

1 granny smith apple

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