List of Ingredients
- Jerusalem artichoke
- leeks (about 2 medium)
- salt codfish, soaked and rinsed
- Garlic
- Thyme
- Small slices of bread
- Extravirgin olive oil
- Salt
- Pepper
Method
Trim and wash the leaks, cut them into rounds and rinse them thoroughly. Drain them, dry them and weigh 10 1/2 ounces of them. Put them into a saucepan with a drizzle of oil and stew them for 2-3 minutes. Clean the Jerusalem artichokes and cut them into slices (setting one whole Jerusalem artichoke aside with its peel on, to be used for decoration). Add them to the leeks and cover with water. Add salt and cook for 20-25 minutes.
Cut the codfish into slices and put them in a saucepan that just holds them. Drizzle in a little oil, add 1 clove peeled garlic and a few sprigs of thyme and cook gently for 15 minutes. Toast the bread with oil, salt and pepper. Cut the Jerusalem artichoke you set aside into thin slices without peeling it. Fry them in hot oil to make small chips.
Drain the oil from the codfish and blot them dry with paper towels. In a blender, combine the leeks and boiled Jerusalem artichokes with a drizzle of oil, salt and pepper until they form a smooth, slightly emulsified sauce. Serve the codfish on this sauce with the crumbled toasts, the Jerusalem artichoke chips and fresh herbs as desired.