1. To make the Jerusalem artichoke purée, put the Jerusalem artichokes in a pan and cover with water. Bring to simmer on a medium heat. Season with a pinch of salt and cook slowly for an hour or more until the artichokes are tender.
2. To make the red wine jus, Add the red wine, thyme and shallots to a large pan on a low heat and cook until nearly entirely reduced. Now add the beef or veal stock and reduce once again until there is a syrupy consistency to the mixture - this should also take around 1 hour, so be sure to start immediately after step 1.
3. Place a broken head of garlic and a drizzle of olive oil onto some foil and wrap up into a ball then place on a bed of sea salt on a baking tray. Cook in an oven set to 180°C/gas mark 4 for 20 minutes.
4. When the artichokes are ready, drain thoroughly, and then return to the pan with the double cream. Bring to the boil and reduce a little. Season with salt and pepper then blend until smooth. If it is still lumpy, pass through a sieve. Keep warm until needed.
5. To make the sea bass, place a large pan over a medium-high heat until it is scorching hot, then place in the sea bass fillets with the skin-side down. Cook until the skin turns crispy, usually taking 3 minutes.
6. Once the skin is crisp, flip the fillets over, season, and then cook until the fish is done the whole way through which usually takes around a minute. Switch off the heat and leave the fish to rest in the pan – the remaining heat will finish the cooking process
7. Heat the two sets of beans with the double cream in a pan until it starts to boil then remove from the heat.
8. Sieve the red wine jus and leave on the side.
9. To serve the dish, place the beans in the middle of every plate. Lay a fillet of sea bass on top of the beans. Pour some red wine jus over the fish and spoon on the purée at the side. Garnish with the roasted garlic. If you have some sun-dried tomatoes and deep-fried rocket you can add then too. Serve immediately.
Recipe courtesy of Great British Chefs.