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.
Find out more Jonathan and Restaurant CLOUhere…