Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

For the Jerusalem artichoke purée, place the Jerusalem artichokes in a pan and add enough water to cover. Place over a medium heat and bring to a simmer. Add a pinch of salt and leave to cook slowly until the artichokes are tender - this should take at least an hour

For the red wine jus, place a large pan over a low heat. Add the red wine, thyme and shallots and cook until almost completely reduced. Once nearly dry, add the beef or veal stock and reduce again until a syrup consistency is achieved - this process should take approximately 1 hour, so start right away after step 1

Wrap a broken head of garlic in foil with a little olive oil and place on a bed of sea salt on a baking tray. Place in an oven set to 180°C/gas mark 4 for 20 minutes

Once the artichokes are soft, drain well, and then place back in the pan with the double cream. Bring to the boil and reduce slightly. Season to taste and blend until smooth - pass through a sieve if still lumpy. Keep warm until ready to serve

For the sea bass, place a large pan over a medium-high heat. Once the pan is scorching hot, add the sea bass fillets, skin-side down, and cook until the skin is crispy, this should take around 3 minutes

Turn the fillets over, season, and then cook on the other side until the fish is delicately cooked through - this should take no longer than a minute. Turn off the heat and allow the fish to rest in the pan - any residual heat from the pan should finish the cooking process effectively

Meanwhile, heat the flageolet and butter beans in a pan with the double cream until boiling. Remove from the heat

Pass the red wine jus through a sieve and set aside

To serve, arrange the beans in the centre of each plate and lay the fillets of sea bass on top. Drizzle the fish in the red wine jus and spoon the purée around the outside of each plate. Garnish with the roasted garlic and perhaps some sun-dried tomatoes and deep-fried rocket. Serve immediately