STEAMED HAKE, BUTTERED JERUSALEM ARTICHOKES & BARLEY MISO
- Serves: 2
- Cooks in: 25 MINS | PREP TIME: 15 MINS
- Difficulty: MEDIUM
STEAMED HAKE, BUTTERED JERUSALEM ARTICHOKES & BARLEY MISO
METHOD
Wash the Jerusalem artichokes thoroughly, but do not peel. Trim and halve any larger ones so they cook evenly.
Place a wide frying pan over a medium heat and add 120g unsalted butter. Allow it to melt and foam.
Add the artichokes and thyme or rosemary. Cook gently in the foaming butter for 18–25 minutes, turning regularly so they colour evenly and cook through.
They are ready when a knife slides in easily and the outside is golden and lightly caramelised.
Add 2 tablespoons sherry vinegar, ½ tablespoon barley miso, and 1 teaspoon honey. Stir well so the artichokes are evenly coated.
Continue cooking for 2–3 minutes, allowing the miso to caramelise lightly and the glaze to become glossy. Remove the herbs.
Keep the buttery sauce left in the pan — this will be used for serving.
Lightly season the hake with salt and leave for 10 minutes before cooking.
Bring a pan with a steamer insert to a gentle simmer. Place the hake in the steamer, cover and cook for approximately 4 minutes, until just opaque. The flesh should flake easily but remain moist.
To serve, place the hake and glazed artichokes onto a plate, and spoon a small amount of the miso butter sauce around the fish.
Serve immediately.
For alternatives, you can also use Cod fillets, Halibut or Pollock
