Cook the Jerusalem artichoke in water and salt for 10 minutes.

Cut a portion into cubes and use the rest to prepare a sauce: pass it in a pan with oil and garlic and complete with the addition of fine salt, white pepper and a little fish broth.

Blend for 4 minutes, until it obtains a soft and delicate consistency.

Pass it through a sieve to give it an even more refined and creamy consistency.

In a non-stick pan, heat a drizzle of oil and cook the turbot with the liver over medium heat.

Make it caramelize well. Let it rest for a few seconds in the pan with the heat off.

Compose the dish with the Jerusalem artichoke sauce at the base and compose, as if it were a chessboard, the diced Jerusalem artichoke, the fatty liver, the turbot and so on.

Add two strawberries and a drizzle of salt flakes.

Conclude with a round of oil, a round of white pepper and a round of Balsamic Vinegar of Modena.