AVEQIA Höstmeny - Kantarell, Jordärtskocka

AVEQIA RECIPE

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Serves 8 as a starter or  4 as a main course

Jerusalem artichoke purée

  • 300 g             Jerusalem artichoke
  • 20 g               Butter Arla®
  • 150 ml           Cream Arla®

Peel the artichoke and cook it in cream until soft. Strain and mix in a blender with the butter to obtain a smooth purée. Add salt to taste.                                                  

Potato and artichoke crisps

  • 150 g             Almond potato
  • 150 g             Jerusalem artichoke

Slice the potato and artichoke thinly using a mandolin. Rinse the slices under cold water to remove the starch. Tap dry with paper and deep fry at 160°C until golden brown and crispy. Place the crisps on a tray with dry paper and add salt to taste.

Chanterelles and sourdough croutons

  • 150 g             Chanterelles
  • 100 g             Sourdough bread
  • 100 g             Butter Arla®
  • 3 sprigs          Thyme
  • 1                    Garlic clove

Clean the chanterelles and tear the bread into small pieces. Before serving, fry the mushrooms in butter, thyme and garlic. Add salt and pepper to taste. Keep the butter and use it for frying the bread.

Mushroom consommé

  •  1 kg               Button mushrooms
  • 1 l                  Water
  • 13 g               Salt
  • 3                    Dried shiitake
  • 3 sprigs          Thyme

Chop and crush the mushrooms and put hem in a mixing bowl with salt. Leave for 1 h and add the water. Seal in a vacuum bag and cook for 14 h in a steam oven at 72°C. Strain the broth into a saucepan and heat it. Before serving: Strain the again through a coffe filter with the thyme. If you are cooking without steam oven or vacuum bag, you can cook your consommé in a sauce pan. Double the amount of water in the recipe and let it reduce by half.

 

Garnish

  •  50 g               Bleak roe
  • 30 leaves       Indian cress
  •                       Spruce and vinegar spray

Put the roe in a piping bag. Pluck the cress and place the leaves on wet paper. Before serving, spray the leaves with the spruce/vinegar mixture.

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