BANGLE MAG - Magazine - Page 17
Jerusalem artichoke purée with truffle-salted turnip crisps
400g Jerusalem artichokes, unpeeled
50ml extra virgin olive oil
1 tbsp lemon juice and 1 tsp lemon zest
3 (300g) turnips, trimmed and 昀椀nely sliced
vegetable oil for deep fat frying
1 tsp white truffle salt or sea salt flakes
1 tbsp pink peppercorns, crushed
sea salt and black pepper
paper kitchen towel
Place the Jerusalem artichokes in a large saucepan and cover with boiling water. Bring to the boil and simmer for 20 mins,
until the Jerusalem artichokes are very soft. Drain and refresh in cold water until cool. Peel the Jerusalem artichokes with
your 昀椀ngers (the skin should peel away easily; if not use the end of a teaspoon to ease the skins away).
Place the Jerusalem artichokes in a food processor blend until smooth. Whilst the blender is on, add the olive oil and lemon
juice and zest. Season with salt and pepper, and chill until needed.
Place the vegetable oil in a large saucepan to about 5cm deep. Heat for 2-3 mins, until very hot. With tongs or a slotted
spoon, lower the turnip slices into the oil. Fry for 4-5 mins, until very crispy and hard. Remove with a slotted spoon and lay
out on a large plate or oven tray lined with kitchen towel. Allow to cool and transfer to a bowl. Sprinkle over the truffle salt
and and toss fully.
Divide the Jerusalem artichoke purée between four saucers, smoothing it in a circular motion, and top with a quarter of the
turnip crisps each. Garnish with pink peppercorns and serve.
Gravadlax trout with rye bread and honey mustard cream
20g fresh dill, 昀椀nely chopped
1 tsp juniper berries, crushed
50g caster sugar, plus 1 tsp
50g sea salt flakes
200g raw trout 昀椀llet
1 tsp white peppercorns, crushed
rye bread, to serve
lemon wedges, for garnish
2 tbsp creme fraiche
1 tsp honey
1 tsp dijon mustard
Mix together two thirds of the dill, juniper berries, caster sugar, salt and white peppercorns in a bowl.
Lay out a double layer of cling 昀椀lm on a clean work surface and place the trout on top. Coat the trout with half the dill
mixture. Turn the 昀椀sh over by manoeuvring the cling 昀椀lm, then coat the other side of the 昀椀sh with the remaining dill
mixture. Wrap and place in an oven tray and place a plate with a 400g tin on it to weigh it down. Chill for 12 hours then
turn the 昀椀sh over and replace the weight. Chill for another 12 hours.
Scrape off the salt and place the 昀椀sh on a plate. Chill for 4 hour to dry out, then it is ready to slice. At this point, the 昀椀sh
will keep in the fridge for 3-4 days, if you are not going to use it straightaway.
To make the honey mustard cream, in a small bowl, mix together the creme fraiche, honey, and mustard.
Slice the 昀椀sh on an angle, thinly, and serve with the rye bread, a wedge of lemon and a spoonful of the honey mustard
cream.
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