Lampuki with Jerusalem artichoke and a cherry tomato sauce
Choosing sustainable fish makes our cooking more environmentally friendly, but this doesn't need to be at the detriment of flavour. Michael Diacono uses Jerusalem artichokes with lampuki and serves it with a cherry tomato sauce for a seasonal, sustainable dish.
Rachel Zammit Cutajar
Ingredients
Cherry tomato sauce
- Olive oil
- 2 cloves garlic
- 2 tbsp kunserva
- ½ tsp chilli flakes
- 2 cups cherry tomatoes
- 1 tsp sugar
- 2 tbsp white wine vinegar
- 2 cloves
- Salt and pepper
- ½ cup water
- Basil
Lampuki with Jerusalem artichoke
- 200g Jerusalem artichoke
- 2 cloves garlic
- Handful parsley
- 2 lampuki fillets
- 1 lemon, juice only
Method
1.Slice the garlic cloves in two lengthways.
2.Fry them in oil with the tomatoes, kunserva and chilli flakes.
3.Add the sugar, white wine vinegar, cloves and a little water and season with salt and pepper.
4.Allow to simmer until the tomatoes are soft.
5.Add the basil at the end of cooking.
6.To make the fish, slice the Jerusalem artichoke and fry with the garlic until fragrant.
7.Add the fish fillets flesh side down.
8.Add the parsley, lemon juice and season with salt and pepper.
9.Add the wine and allow to simmer until the fish has cooked through.
10.Serve immediately with the cherry tomato sauce.
This recipe first appeared on Gourmet Today TV, aired on TVM on 3 December, 2016.
