River Crab and Jerusalem Artichoke Fish Rolls

Ingredients

• 2 tsp freshly grated ginger
• 2 tbsp dry sherry
• 1 tbsp Sesame oil
• Salt
• ground pepper
• 600 g Jerusalem artichokes
• 40 g soft butter
• 125 ml heavy cream (at least 30% fat)
• 2 tsp lemon juice
• 200 ml vegetable oil (for frying)
• butter (for greasing)
• 8 fish fillets (ready-to-cook; with skin)
• 1 vegetable onion
• 1 tbsp sprouting oil
• 200 g river crab ready-to-cook, shell removed (or shrimp)
• 200 ml vegetable broth
• 50 ml coconut milk
• 1 tsp Cornstarch
• thyme sprig

Instructions

1. 1.

   Stir 1 tsp ginger with 1 tsp sherry, sesame oil, salt and pepper. Rinse the fish fillets, pat dry, brush with the mixture and let marinate covered for about 30 minutes.

2. 2.

   Peel the Jerusalem artichokes, cut into four ultra‑thin slices and set aside. Boil the remaining pieces in salted water for 20–25 minutes, drain, let cool slightly, then mash with butter and cream to make a purée. Season with salt, pepper and lemon juice; keep warm. Pat the thin slices dry and fry them in hot oil until golden brown. Drain on kitchen paper. Grease a steaming basket lightly with butter. Rinse the fish fillets again, pat dry, season with salt and pepper, roll them up and place in the basket. Pour water 1–2 cm high into an appropriate pot, add the basket, bring to a boil, cover and steam for about 5–6 minutes. Remove the fish and keep warm.

3. 3.

   Peel and finely dice the onion. Heat a wok or pan, add sprouting oil and sauté the remaining ginger with the onions for about 2 minutes. Add the river crab with the remaining sherry and cook for another minute. Whisk together broth, coconut milk and cornstarch, pour in, bring to a boil, let thicken and season to taste. To serve, spread the Jerusalem artichoke purée on a plate, arrange the fish rolls and crabs on top, drizzle with sauce, garnish with chips and thyme sprig.