RECIPE: Smoked trout with Jerusalem artichokes, oyster mushrooms & blood orange cream sauce

June 8th, 2017

Preheat the oven to 180°C. Wash and dry 400 g Jerusalem artichokes. Place on a baking tray, drizzle with a little olive oil and scatter with fresh thyme. Cook for 10 minutes until soft and remove. Season with salt and pepper and keep warm.

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