Chop the beetroot into cubes. Gently fry the onion, ginger, coriander and mint in olive oil. Add the chicken stock and beetroot. When cooked, drain off the excess stock and blitz into a fine purée.

Carefully wash the Jerusalem artichokes, slice with the skin on, then fry with a little olive oil and thyme. Cook slowly until soft; season with fleur de sel.

Boil the carrots and potatoes separately in salted water, then slice and sauté them.

Season the sarrajão loins. Sear them on both sides. Cut the fish into slices and serve with the sautéed tubers and root vegetables, and the beetroot purée.