Even a traditional ingredient can be used to conjure up surprising flavours, which can be enhanced with an exciting garnish. Here's how we do it
Ingredients:
3 Jerusalem artichokes
salt, pepper, cardomon, star anise, allspice,
Preparing a virgin
In a pan heated with a little animal fat, fry the crust on the whole pork tenderloin for a few minutes. Then place it in a baking pan with a cube of butter and bake in a 200°C oven for 10 minutes. Remove and brush with a little butter and leave to stand for 10 minutes.
Preparation of cellulose cream
Dice the onion and celery. Sauté the onions, but only just enough to shrink them a little. Place the chopped celery on top and fry for a few minutes, you can even put it in the oven and cook at 200 degrees Celsius for 20 minutes. Then add milk, but only enough to just cover. Season with salt, pepper and a few drops of smoked sesame oil. Simmer for a few minutes and then hand blend.
Sous vide Jerusalem artichokes:
In a little water, add star anise, allspice and cardamom. Boil it for 6-10 minutes, strain and wait until it cools down. Place the unpeeled Jerusalem artichokes in a sous vide bag and cook for 10 minutes. #
