Grilled Kingfish w/ Jerusalem Artichoke & Nettle
Serves: 4

To make the Jerusalem artichoke purée – place the butter and oil into a pan over a medium heat and sauté the artichokes with the lid on until soft. Season with salt and pepper, then add the milk and cream and bring to the boil. Pour the mixture into a blender and purée until smooth. Season to taste, pass through a fine sieve and set aside.

To make the nettle purée – blanch the leaves in salted boiling water for 20 seconds, then refresh in iced water. Squeeze the water from the nettles and set aside. Place a pan over a medium heat and sweat the eschallots, garlic and thyme in oil and butter until soft. Add the desiree potato and white wine, then reduce the liquid by three quarters. Add the water and cook until the potato is soft.  Place into a blender with the blanched nettles and purée until smooth. Season to taste, pass through a fine sieve and set aside.

To make the burnt artichokes – oil and season the artichokes all over. Place over the direct flame of a barbeque grill or directly onto a gas burner. Burn the artichoke all the way around and place in the fridge to cool. Slice thinly and set aside.

To cook the fish – preheat an oven to 200°C and season the fish with salt and pepper. Place some oil into a pan over a medium heat and cook the fish, skin-side down, for 3-4 minutes. Place the pan in the oven and cook for a further 3-4 minutes, then remove and leave to rest. In the same pan, add the seasoned calamari and sear on a high heat for 1-2 minutes.

To serve – place the purées onto each plate and top with pieces of fish and calamari. Garnish with sliced burnt artichoke and sunflower shoots.