with Jerusalem Artichoke and Rhubarb

Prep time: 40 mins    Cook time: 40 mins    Serves: 4


4 raw marron

4 Jerusalem artichokes, scrubbed

½ a lemon

2 tbs olive oil

2 sticks rhubarb, cut into 3cm lengths

Vegetable oil, for deep frying

Micro herbs, to garnishButter Broth

1 tbs olive oil

1 stick celery, chopped

1 carrot, chopped

4 cloves garlic, chopped

250ml dry white wine

1 litre fish stock

Heads and shells of 4 marron

3 sprigs lemon thyme

Finely grated zest of 1 lemon

125g cold butter, cut into cubes