Fried garfish with jerusalem artichoke, apple, elderberry and sorrel
2 garfish fillets
2 tbsp. rapeseed oil
A little flour
4 jerusalem artichokes
1 dl elderberry (fresh or frozen)
2 tbsp. sugar
½ cup. apple cider
½ cup. olive oil
Salt and freshly guard pepper
½ pot sorrel
Check garfish for bones and freshness.
Season the fillets with salt and freshly ground pepper, cut out 8 pieces in total and fold them together so the skin side coming out.
Dust with a little flour and let them sit 5-10 minutes. Wash the jerusalem artichokes thoroughly, let the skin sit on. Put elderberries in a saucepan with the vinegar, sugar, olive oil, bring it all to a boil and cook gently for 1-2 minutes.
Remove from heat and let elderberry stand for 5-10 min.
Heat a frying pan with canola oil up, put garfish in the pan and fry for about 2 min. On each side so they get a nice and golden crust on both sides. Season with salt and freshly ground on.
Cut jerusalem artichokes and apples into very thin slices; use a mandolin or a sharp knife.
Arrange the fried garfish fillets on the plate or platter, put the thin slices of jerusalem artichoke and apple on top, and the warm elderberry vinaigrette over and sprinkle finally with sorrel on top.
Server as a lunch dish or main dish with a little boiled potatoes and bread.