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Recipe for Jerusalem artichoke mousse & chips, fish fillet.

Yields3 ServingsPrep Time30 minsCook Time5 hrs 30 minsTotal Time6 hrs

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.

Nutrition Facts

0 servings

Serving size

3

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