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



  1. 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.

  2. 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.

  3. 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.

  4. Add mash to plate top with fish, spreading buttery juices over and serve with green beans.



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