cod fillet with Jerusalem artichoke muslin

Peel the Jerusalem artichoke, cut the tubers in equal parts and steam them for 9 minutes. Meanwhile, chop an onion and squeeze a few cloves of garlic. Put them in some butter in a cooking pot under closed lid. Add the steamed Jerusalem artichoke and mix well. Season with salt and pepper. Let it simmer under the lid. After a few minutes add a glass of white wine, reduce the heat and let it evaporate without a lid. Now put the immersion blender in the preparation and mix to a fine muslin. Add half a cup of sour cream and continue mixing until a homogeneous mass that should not be too firm.

Beat 2 egg yolks and the egg whites stiff. Stir them off the fire through the muslin. Bring two liters of fish stock to the boil. Reduce the heat to just below boiling point. Place the fish steaks in it and poach on sight until the cod is cooked. That only takes a few minutes. Remove the fish from the poaching liquid and immediately sprinkle with dried seaweed. Keep warm in an oven at 85°C. Wash and cut a few leek stumps into slices about an inch thick. Spray them with olive oil. Place the slices in a grill pan that has been preheated to medium heat. Cover and cook for 10 minutes undisturbed. Then turn the leek slices over and cook for another 10 minutes. Cut slices of smoked salmon into strips. Remove tufts of parsley from the stem. Cut a lemon into slices. On the dinner plate. Start with a mirror of Jerusalem artichoke muslin. Place some salmon strips in the middle and a fish slice on top. In addition, put a few pieces of grilled leeks. Finish with parsley and lemon.