Sole in a Serrano coat on Jerusalem artichoke puree

Name: Sole in a Serrano coat on Jerusalem artichoke puree
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 small pot of basil; 150 g sun-dried tomatoes in oil; 7-10 Tbsp Pepper; 800 g Jerusalem artichoke; 600 g Potatoes; 7-10 Tbsp Salt; 12 individual sole fillets (approx. 60 g each); 6 discs Serano ham; 150 ml Milk; 50 g Butter; 7-10 Tbsp Mace; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 small pot of basil
150 g sun-dried tomatoes in oil
7-10 Tbsp Pepper
800 g Jerusalem artichoke
600 g Potatoes
7-10 Tbsp Salt
12 individual sole fillets (approx. 60 g each)
6 discs Serano ham
150 ml Milk
50 g Butter
7-10 Tbsp Mace
7-10 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Wash the basil, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Finely puree the tomatoes and stir in the basil. Season to taste with pepper
2
Peel and wash the Jerusalem artichoke and potatoes and, depending on their size, possibly halve them. Cook in boiling salted water for about 20 minutes. In the meantime, wash the fish and pat dry. Cut the ham slices in half lengthwise and spread 1 tsp of tomato paste on each. Cover with 1 fish fillet each, roll up and pin with wooden skewers
3
Place the rolls on an oiled baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 6 minutes. Bring milk and butter to the boil. Drain the Jerusalem artichoke, add milk and butter and mash to a fine puree. Season to taste with salt and nutmeg. Serve the puree, remaining tomato paste and fish rolls. Garnish with basil