Fillet of Sea Bass with Jerusalem Artichoke Mash

• 1.5 kg Jerusalem artichokes, peeled
• 5 g rosemary, leaves removed
• 2

Put the Jerusalem artichokes into a pan with the rosemary, garlic and olive oil, just cover with cold water and season with salt and pepper.

Bring to the boil and cook on a medium heat for about 15 minutes until the artichokes are soft, almost falling apart, and the liquid has nearly evaporated.

If there is still a lot of liquid left, turn up the heat to evaporate it.

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