- 1 kg redfish
- 300 g Jerusalem artichoke
- 200 g milk plus a little
- 70 g almonds
- extra virgin olive oil
For the recipe for redfish with Jerusalem artichoke and almond milk, gut the redfish, remove the gills and scale it. Finally wash it well under running water.
Have the foresight to handle the cover by covering it with a tea towel or wearing gloves to avoid getting stung. Alternatively, ask your fishmonger to clean it for you. Coarsely chop 70 g of almonds and toast them in a pan for 3-4 ': they must become almost brown in color; then add 200 g of milk and continue to cook on the flame for at least 10-12 minutes.
Remove the almond milk from the heat, add two tablespoons of fresh milk, salt and whisk in cream. Wash the Jerusalem artichokes very well, brushing them gently if necessary. Then arrange them in a bowl, seal them with cling film and bake them in the microwave for 1-3 'at maximum power. Remove from the oven, remove the film, peel them
and cut them into touches.
TASTE the redfish by filling
the belly with laurel and thyme. Salt, pepper
and grease the redfish, then place it on a plate lined with parchment paper, add the touches of Jerusalem artichoke, drizzle with the almond milk, cover with a sheet
of aluminum and bake at 180 ° C for 10 '. Remove the aluminum foil and complete the cooking in another 15 '.
SERVE the filleted redfish with touches of Jerusalem artichoke, the sauce and rosemary