{"id":27062,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/jerusalem-artichoke-with-chanterelles-bleak-roe-and-mushroom-consomme\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"jerusalem-artichoke-with-chanterelles-bleak-roe-and-mushroom-consomme","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/jerusalem-artichoke-with-chanterelles-bleak-roe-and-mushroom-consomme\/","title":{"rendered":"Jerusalem artichoke with chanterelles, bleak roe and mushroom consomm\u00e9"},"content":{"rendered":"

Serves 8 as a starter or\u00a0 4 as a main course<\/strong><\/h3>\n

Jerusalem artichoke pur\u00e9e<\/h3>\n
    \n
  • 300 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jerusalem artichoke<\/li>\n
  • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
  • 150 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream Arla\u00ae<\/li>\n<\/ul>\n

    Peel the artichoke and cook it in cream until soft. Strain and mix in a blender with the butter to obtain a smooth pur\u00e9e. Add salt to taste.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/p>\n

    Potato and artichoke crisps<\/h3>\n
      \n
    • 150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond potato<\/li>\n
    • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jerusalem artichoke<\/li>\n<\/ul>\n

      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\u00b0C until golden brown and crispy. Place the crisps on a tray with dry paper and add salt to taste.<\/p>\n

      Chanterelles and sourdough croutons<\/h3>\n
        \n
      • 150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chanterelles<\/li>\n
      • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sourdough bread<\/li>\n
      • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
      • 3 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n
      • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n<\/ul>\n

        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.<\/p>\n

        Mushroom consomm\u00e9<\/h3>\n
          \n
        • \u00a0<\/strong>1 kg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Button mushrooms<\/li>\n
        • 1 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
        • 13 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
        • 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dried shiitake<\/li>\n
        • 3 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<\/ul>\n

          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\u00b0C. 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 consomm\u00e9 in a sauce pan. Double the amount of water in the recipe and let it reduce by half.<\/p>\n

           <\/p>\n

          Garnish<\/h3>\n
            \n
          • \u00a0<\/strong>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bleak roe<\/li>\n
          • 30 leaves \u00a0\u00a0\u00a0\u00a0\u00a0 Indian cress<\/li>\n
          • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spruce and vinegar spray<\/li>\n<\/ul>\n

            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.<\/p>\n","protected":false},"featured_media":25081,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27062","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nJerusalem artichoke with chanterelles, bleak roe and mushroom consomm\u00e9 - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Jerusalem artichoke with chanterelles, bleak roe and mushroom consomm\u00e9 och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/jerusalem-artichoke-with-chanterelles-bleak-roe-and-mushroom-consomme\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jerusalem artichoke with chanterelles, bleak roe and mushroom consomm\u00e9 - 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