Roast Monkfish with Salsify & Jerusalem Artichokes

Rice bran oil for deep frying
2 handfuls of Jerusalem artichokes, peeled & cut 2 cm
4 sticks of salsify, peeled & sliced 2 cm on angle
SIDS SALT & PEPPER to taste
Juice of 1 lemon
rice bran oil
4 x 200 g monkfish fillets, membrane removed
120 g butter
3 sprigs thyme
2 drops SIDS HICKORY SMOKE
200 g wild or shiitake mushrooms, wiped
500 ml chicken stock
2 sprigs fresh parsley
3 Jerusalem artichokes in paper-thin slices

Heat oil to 180°C in a deep-fryer or in a deep, heavy-based saucepan.
Place artichokes and salsify into a saucepan, cover with cold water, add salt and a squeeze of lemon to keep them white. Bring to the boil then simmer until a knife slides through with little resistance.
Carefully lower the sliced artichokes into the hot oil in batches and fry for 1-2 minutes until golden brown like crisps. Remove, drain on kitchen paper then season with SIDS SALT & PEPPER to taste.
Preheat oven to 180°C.
Heat a little oil in a frypan, season the fish with SIDS SALT & PEPPER then cook both sides to seal. Place fish in a baking dish lined with baking paper and place a small knob of butter and a sprig of thyme on eash fillet. Cook in oven for 10-15 minutes until cooked through.
Soften butter then beat in SIDS HICKORY SMOKE to the desired taste. Put smokey butter in a frypan, add artichokes, salsify and mushrooms then sauté until caramelized. Gradually add chicken stock, allowing it to reduce after each addition to create a rich butter sauce around the vegetables. This should take about 10 minutes - don't lose interest and do something else in the meantime, or it will burn. Season with SIDS SALT & PEPPER and chopped parsley.
After 15 minutes, the fish should be ready. Remove from the oven to rest for 5 minutes.
Serve vegetables in a bowl with the fish on top and artichokes crisps sprinkled around.