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Fried reef fillet with blackberry rosemary gravy and Jerusalem artichoke puree
Reef fillet with mashed potato and Jerusalem artichoke in gravy of rosemary, blackberries and garlic.
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Ingredients
Directions
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Peel the Jerusalem artichokes with a peeler and cut into equal pieces. Also peel the potatoes and cut into equal pieces.
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Boil the Jerusalem artichokes and potatoes in plenty of water with salt for 25 minutes.
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Ris the needles of the sprigs of rosemary and cut finely. Slice the garlic.
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Heat the butter in a skillet and let it get hot.
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Cut the fillets into equal pieces (count 100 grams per person) and season with salt and pepper.
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Fry them in 5 min on medium heat rosé. Turn halfway. Put the thinner piece in the pan a little later.
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Remove the fillets from the pan, cover with aluminum foil and leave to rest for 20 minutes.
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Add the rosemary, garlic and butter to the remaining shortening and bake for 2 minutes on low heat.
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Add the blackberries, blackberry jam and the water and cook for 15 minutes. Season regularly and season with salt and pepper.
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In the meantime, pour the potatoes and Jerusalem artichokes and collect the cooking liquid. Leave to evaporate for 5 minutes with the lid on the pan.
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Mash the potatoes and Jerusalem artichokes with a puree mash. Season with pepper and salt.
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Add some cooking liquid to make it smoother.
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Cut the reef fillet into slices and serve with the puree and gravy.
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Nutrition
525Calories
Sodium12% DV285mg
Fat25% DV16g
Protein60% DV30g
Carbs21% DV63g
Fiber24% DV6g
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