Recipe: Seared Saithe Steaks from Small Boats

1 Remove the stems from your mushrooms and slice them finely, then in a saucepan sweat them in butter (a little) with your chopped shallot, add the thyme then moisten with your broth and cook at a gentle simmer.

2 Then plunge your Jerusalem artichokes into this broth which will be cooked approximately after 20 minutes of cooking (test with a knife).

3 In a large skillet melt 1 generous knob of butter and a splash of olive oil, then cook your salted and peppered steaks without rushing them 5 minutes on each side then cover and turn off the heat.

4 Remove your Jerusalem artichokes while letting the jus reduce, then in a skillet add a little butter and oil, pour in your mushroom caps cut into quarters and your Jerusalem artichokes, salt (lightly) pepper and sauté the whole thing for 5 to 6 minutes, slit your Jerusalem artichokes with a blade of garlic, cover and turn off the heat.

5 Strain your reduced jus through a fine sieve (pressing firmly).

6 Heat the skillet where your steaks were cooked then remove them with a spatula onto your work surface and quickly remove the central bone and skin around it.
Plate on heated dishes, the steak in the center with the Jerusalem artichokes and mushrooms around it with a drizzle of jus around (the rest served in a sauce boat).
*A species belonging to the family of pollock, hake, whiting etc