Snapper with Jerusalem Artichoke Mash and Truffle and Porcini Butter
Preparation time 15 minutes plus cooking | Serves 4
- 4 snapper fillets or substitute another white fish fillet
- 4 Desiree potatoes and approximately equal quantity Jerusalem artichokes, washed
- 2 spring onions finely chopped
- 30g butter
- 180ml full cream milk
- 60g approx Wiffens Porcini and Truffle Butter
Place potatoes and Jerusalem artichokes in a large saucepan of cold salted water, bring to a slow boil, remove Jerusalem artichokes as they become tender then remove potatoes. Drain water then return artichokes to the pan and cook over low heat for a couple of minutes to evaporate excess moisture.
Put artichokes and potatoes through a potato ricer or peel and mash.
Heat milk and spring onion in a small saucepan or the microwave until it reaches boiling point. Add milk and butter to mash and mix, season to taste.
Heat oil in a pan over high heat add fish fillets and cook until the flesh seperates when a fork is applied then remove from heat and place a generous round of truffle butter over each fillet and allow to rest.
Add mash to plate top with fish, spreading buttery juices over and serve with green beans.