Jerusalem Artichoke Soufflé with Pan-Fried Pike Fillets
recipe

A delicious Jerusalem artichoke soufflé served with crispy pan-fried pike fillets. A perfect alternative to potatoes!
Preparation Time: 1 hour
Serving Size: 4 servings

Ingredients:

- 500 g Jerusalem artichokes
- 1 tsp sea salt
- Dried parsley and tarragon to taste
- 2 eggs
- 100 ml cream
- 50 ml milk
- Pike fillets
- Salt and crushed pink/green pepper
- Crushed crispbread
- Butter for frying

Instructions:

1. Peel the Jerusalem artichokes and boil them in water until tender.
2. Mash the cooked Jerusalem artichokes.
3. Add sea salt, dried parsley, and tarragon to the mash.
4. In a separate bowl, whisk together the eggs, cream, and milk, then add this mixture to the Jerusalem artichoke puree.
5. Blend the mixture until fluffy using a blender.
6. Pour the mixture into a greased baking dish and bake in a preheated oven at 170°C (340°F) for about 30 minutes.
7. Season the pike fillets with salt and crushed pink/green pepper.
8. Coat the pike fillets in crushed crispbread and fry in butter on both sides, starting with the skin side down.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 5 g

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