Peel the Jerusalem artichoke, cut the tubers in equal parts and
steam them for 9 minutes.
Meanwhile, chop an onion and squeeze a few cloves of garlic.
Put them in some butter in a cooking pot under closed lid. Add
the steamed Jerusalem artichoke and mix well. Season with
salt and pepper. Let it simmer under the lid.
After a few minutes add a glass of white wine, reduce the heat
and let it evaporate without a lid.
Now put the immersion blender in the preparation and mix to a
fine muslin. Add half a cup of sour cream and continue mixing
until a homogeneous mass that should not be too firm.
cod fillet with Jerusalem artichoke muslin
Beat 2 egg yolks and the egg whites stiff. Stir them off the fire
through the muslin.
Bring two liters of fish stock to the boil. Reduce the heat to just
below boiling point. Place the fish steaks in it and poach on
sight until the cod is cooked. That only takes a few minutes.
Remove the fish from the poaching liquid and immediately
sprinkle with dried seaweed. Keep warm in an oven at 85°C.
Wash and cut a few leek stumps into slices about an inch
thick. Spray them with olive oil. Place the slices in a grill pan
that has been preheated to medium heat. Cover and cook for
10 minutes undisturbed. Then turn the leek slices over and
cook for another 10 minutes.
Cut slices of smoked salmon into strips. Remove tufts of
parsley from the stem. Cut a lemon into slices.
On the dinner plate. Start with a mirror of Jerusalem
artichoke muslin. Place some salmon strips in the middle and
a fish slice on top. In addition, put a few pieces of grilled leeks.
Finish with parsley and lemon.
onion
cod fillets
smoked salmon
lemon
parsley
dried seaweed
Jerusalem artichoke
garlic
sour cream
white wine
eggs
pepper and salt
Peel the Jerusalem artichoke, cut the tubers in
equal parts and steam them for 9 minutes.
Meanwhile, chop an onion and squeeze a few
cloves of garlic. Put them in some butter in a
cooking pot under closed lid. Add the steamed
Jerusalem artichoke and mix well. Season with
salt and pepper. Let it simmer under the lid.
After a few minutes add a glass of white wine,
reduce the heat and let it evaporate without a
lid.
Now put the immersion blender in the
preparation and mix to a fine muslin. Add half a
cup of sour cream and continue mixing until a
homogeneous mass that should not be too
firm.
cod fillet
with Jerusalem
artichoke muslin
Beat 2 egg yolks and the egg whites stiff. Stir
them off the fire through the muslin.
Bring two liters of fish stock to the boil. Reduce
the heat to just below boiling point. Place the
fish steaks in it and poach on sight until the cod
is cooked. That only takes a few minutes.
Remove the fish from the poaching liquid and
immediately sprinkle with dried seaweed. Keep
warm in an oven at 85°C.
Wash and cut a few leek stumps into slices
about an inch thick. Spray them with olive oil.
Place the slices in a grill pan that has been
preheated to medium heat. Cover and cook for
10 minutes undisturbed. Then turn the leek
slices over and cook for another 10 minutes.
Cut slices of smoked salmon into strips.
Remove tufts of parsley from the stem. Cut a
lemon into slices.
On the dinner plate. Start with a mirror of
Jerusalem artichoke muslin. Place some
salmon strips in the middle and a fish slice on
top. In addition, put a few pieces of grilled
leeks. Finish with parsley and lemon.
onion
cod fillets
smoked salmon
lemon
parsley
dried seaweed
Jerusalem artichoke
garlic
sour cream
white wine
eggs
pepper and salt
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
