Fried reef fillet with blackberry rosemary gravy and Jerusalem artichoke puree

Peel the Jerusalem artichokes with a peeler and cut into equal pieces. Also peel the potatoes and cut into equal pieces.

Boil the Jerusalem artichokes and potatoes in plenty of water with salt for 25 minutes.

Ris the needles of the sprigs of rosemary and cut finely. Slice the garlic.

Heat the butter in a skillet and let it get hot.

Cut the fillets into equal pieces (count 100 grams per person) and season with salt and pepper.

Fry them in 5 min on medium heat rosé. Turn halfway. Put the thinner piece in the pan a little later.

Remove the fillets from the pan, cover with aluminum foil and leave to rest for 20 minutes.

Add the rosemary, garlic and butter to the remaining shortening and bake for 2 minutes on low heat.

Add the blackberries, blackberry jam and the water and cook for 15 minutes. Season regularly and season with salt and pepper.

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.

Mash the potatoes and Jerusalem artichokes with a puree mash. Season with pepper and salt.

Add some cooking liquid to make it smoother.

Cut the reef fillet into slices and serve with the puree and gravy.