Nutrition Facts
3 servings
3
Recipe for Jerusalem artichoke mousse & chips, fish fillet.
To test: this recipe for Jerusalem artichoke mousse and chips, fish fillet by Matteo Carasale.
Ingredients
6 Jerusalem artichoke
2 dashes Scorpionfish or seasonal white fish from sustainable fishing.
200 Seasonal mushroom
4 Toasted and peeled chestnut
20 Milk
70 Butter
Chives
½ Shallot
4 Olive oil
1 Sunflower oil
Flower of salt
Gray salt
Lime gel or candied or fresh lemon cubes.
Directions
1
Wrap each jerusalem artichoke in aluminum foil and bake in the oven for 1 hour at 160°C.
2
Cut the sunchokes in half and carefully scoop out the flesh with a spoon to keep the skins intact.
3
Dry the skins in the oven for 2 hours at 50°C, then fry for 1 minute in sunflower oil at 180°C.
4
Drain on absorbent paper and keep in a dry place.
5
Place the flesh of the tubers in a saucepan, add enough milk to cover, cover, and cook gently until they are soft.
6
Mix with 30g of cold butter, season with salt.
7
Chop the mushrooms and sauté them in olive oil with the chopped shallots. Season with salt and chopped chives.
8
Cook the fish fillets on both sides in a pan with a drizzle of olive oil, seasoning with flaky salt.
9
Melt the butter in a saucepan while whisking to achieve a nice toasted color, and add the chestnuts cut into quarters.
10
To finish, on a plate, place three dots of lime gel. Arrange the mushrooms and fish cut into portions in the center, then add the puree, artichoke chips, chestnuts, and salad burnet.
Ingredients
Ingredients
6 Jerusalem artichoke
2 dashes Scorpionfish or seasonal white fish from sustainable fishing.
200 Seasonal mushroom
4 Toasted and peeled chestnut
20 Milk
70 Butter
Chives
½ Shallot
4 Olive oil
1 Sunflower oil
Flower of salt
Gray salt
Lime gel or candied or fresh lemon cubes.
Directions
Directions
1
Wrap each jerusalem artichoke in aluminum foil and bake in the oven for 1 hour at 160°C.
2
Cut the sunchokes in half and carefully scoop out the flesh with a spoon to keep the skins intact.
3
Dry the skins in the oven for 2 hours at 50°C, then fry for 1 minute in sunflower oil at 180°C.
4
Drain on absorbent paper and keep in a dry place.
5
Place the flesh of the tubers in a saucepan, add enough milk to cover, cover, and cook gently until they are soft.
6
Mix with 30g of cold butter, season with salt.
7
Chop the mushrooms and sauté them in olive oil with the chopped shallots. Season with salt and chopped chives.
8
Cook the fish fillets on both sides in a pan with a drizzle of olive oil, seasoning with flaky salt.
9
Melt the butter in a saucepan while whisking to achieve a nice toasted color, and add the chestnuts cut into quarters.
10
To finish, on a plate, place three dots of lime gel. Arrange the mushrooms and fish cut into portions in the center, then add the puree, artichoke chips, chestnuts, and salad burnet.
Notes
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