Sea Bass with Jerusalem Artichoke

Ingredients

• 600 g sea bass fillet
• 2 EL lemon juice
• Salz
• Pfeffer (aus der Mühle)
• Mehl
• 1 EL Butter
• 1 EL Olivenöl
• 1 Zwiebel
• 40 ml Noilly Prat
• 250 ml Fischfond (Glas)
• 150 g Schlagsahne
• 1 EL Butter
• 2 EL saure Sahne
• Salz
• Pfeffer (aus der Mühle)
• 1 EL Zitronensaft
• 300 g Topinambur
• 1 EL Butter
• 1 EL Walnussöl
• Salz
• Pfeffer (aus der Mühle)
• 1 Zitronensaft

Instructions

1. 1.

   For the sauce, peel and finely chop the onion, sauté in hot butter, then add Noilly Prat and let reduce slightly; add fish stock and reduce to half. Add cream and crème fraîche, bring to a boil. Strain the sauce through a sieve and season with salt, pepper, and lemon juice.

2. 2.

   Peel the Jerusalem artichokes and cut into about 3 mm thick slices or shave them. Heat butter and walnut oil in a wide pan and slowly brown the artichoke slices over low heat until light brown. Season with salt, pepper, and lemon juice.

3. 3.

   Cut the fish fillet into portions, drizzle with lemon juice, season with salt and pepper, and dust with flour. In a pan heat butter and olive oil and cook the fish pieces on both sides for about 2–3 minutes.

4. 4.

   To serve, arrange the Jerusalem artichokes on a plate, place the fish on top, and pour the sauce over them.