Cod with Jerusalem artichoke and hazelnuts

Method

1. Put the water and lemon juice in a container, add the Jerusalem artichoke and leave for 10 minutes. Drain.
2. Preheat the oven to 200°C. Put the Jerusalem artichoke in the bowl with the sunflower oil, 15 g butter and the salt and heat 3 min / 60°C / speed 1.
3. Transfer to an oven dish and roast for 25 minutes at 200°C until the pieces are soft. Then turn the oven down to 50°C.
4. Clean and dry the bowl. Chop the hazelnuts 3 sec / speed 5 and set aside.
5. Put 5 g sunflower oil in the bowl and heat 3 min / 120°C / speed 1.
6. Add the mushrooms (quartered if you like) and fry 6 min / 120°C / speed 1.
7. Add the chopped hazelnuts, 40 g butter and the thyme leaves and fry 4 min / 120°C / speed 1.
8. Add the lemon juice and 2 g salt and mix 10 sec / speed 2. Keep warm.
9. Put the roasted Jerusalem artichoke in the bowl with 15 g butter, the miso paste, milk and hazelnut oil. Mix 30 sec / speed 5 and slowly increase to speed 8. The texture should be silky and glossy; too thick? Add a little milk and repeat. Keep warm.
10. Pat the cod dry and sprinkle with salt. Brush one side with honey. Heat the sunflower oil in a hot frying pan and place the fish honey-side down. Fry 1 to 2 minutes until deeply caramelised, turn and fry 30 seconds. Place on a baking tray and cook in the oven to a core temperature of 42°C (about 10 to 15 minutes, depending on thickness).
11. Grind the dried mushrooms 5 sec / speed 8 and set aside.
12. Shave the raw button mushrooms finely: 10 sec / speed 7, and set aside.
13. Plating: spoon two tablespoons of warm purée onto a warm plate and pull it out with the back of a spoon. Place the cod on top and spoon the mushrooms and brown butter over it. Finish with wafer-thin raw mushroom, fresh thyme and mushroom powder.