Serves 4

Ingredients

Salsa

100gbrown Champignon

50gblack truffle (Milano sporum)

50gneutral veg. oil

50gNicoise olive tapenade

1tsplemon jus

Salt

Roasted black pepper

Royal

350gJerusalem artichoke

3 sheds of soaked gelatine

20gcocoa butter

2tspcream double

Salt

Scallops

4 beautiful scallops

Almond oil

Lemon jus

Salt

Roasted black pepper

Nicoise olives

16ps. black nicoice olives without stone.

Crispy crudité of Jerusalem artichoke

2 big Jerusalem artichokes

Almond oil

Lemon jus

Salt

Truffle trio

1 Black Tuber Milano Sporum truffle

1 small white Alba truffle

1 Muscato truffle or fall truffle

Method

Salsa

Clean the brown champignon for any dirt and rinse under cold water. Put them in a metal tray with aluminum over the top – be sure to make small holes in so the steam can get out. Bake them at 100C for one hour – this way the flavor of the champignon will be very intense.Peel the black truffle and cut it up in small pieces.Put champignons, truffle pieces, neutral oil and olive tapenade in the termomixer and mix at high speed.Season the sauce with lemon jus, salt and roasted black pepper – the sauce should be nice and smooth.

Royal

Peel the Jerusalem artichokes and boil the until very soft. Let them steam off and mix them in the thermomixer with cream double, cocoa butter and gelantine. Season with salt. Put the mass in a plastic container and put it in the fridge for a couple of hours. When the mass is solid it can be cut in thin round pieces.

Scallops

Rinse the scallops and make sure not to break the delicate meat. Remove the “foot” and roe if any.Cut thin slices, 5 or 6 / Scallop, and marinade with lemon jus and almond oil, salt and pepper.

Nicoise olives

Wash the olives free of oil in hot water and press them free of liquid. Put them in a tray and bake in the oven at 100C until dry and crisp.

Crispy crudité of Jerusalem artichoke

Peel the Jerusalem artichokes and cut them in thin slices with a mandolin. Use a round cutter to make the slices perfectly round. Marinade with almond oil, lemon jus and salt.

Truffle trio

Rinse the truffles for any dirt and if summer or fall truffles, peel them. Slice the truffles thin and serve them either with skin on or use a round cutter to perfect the shape.

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