Here’s a recipe that will make you feel like your a regular on top chef! I paired the few pounds of sunchokes in my possession along with the first halibut of the season and my what a perfect pair these two make… put together with a side of cider punched greens and you’ve got yourself a gourmet meal.
- 2-6 oz halibut filets
- 1 T black peppercorns, rough cracked
- 2 tsp kosher salt
- 2 T olive oil
- Sunchoke Purée
- 1 lb sunchokes, aka Jerusalem artichoke
- ½ lb Yukon gold or other potato
- 1 T butter, unsalted
- 1 bunch Russian kale, wash, de-stem, and julienne (or kale-raab)
- 1 shallot, sliced thin
- 1 T olive oil
- 2 tsp butter, unsalted
- ½ C chicken stock
- 2 T apple cider
Peel the sunchokes and potatoes and store in cold water. Cut up the potatoes into 1 inch pieces and put in a sauce pot. Add the sunchokes, cover with water, a pinch of salt, and bring to a boil. Reduce to a simmer until the potatoes are knife tender. Strain the sunchoke potato mixture and transfer to a food processor. Process until smooth and then cut in the butter. This mixture can be served right away or reheated when needed.
Heat a large sauté pan. Sauté the shallots in olive oil and butter. Add the kale and allow it to blister. Toss around the kale to cook evenly. Add the chicken stock, apple cider and allow the kale to cook down.
Season the halibut fillets with salt and sprinkle with the black pepper corns. Heat oil in a sauté pan and sear the halibut. Flip when golden brown and finish cooking the other side.
Have fun plating the purée. Use a spoon to dollop the puree onto the plate. Then put the spoon in the middle of the dollop and drag a few inches across the plate. Put the kale beside the puree and top with the halibut.
Recipe from King Estate