Ingredients for the dolphin fish tatar
- 160g of filet of dolphin fish
- ½ lemon, the peel grated off
- 1 tablespoon of roasted sesame
- 1 tablespoon of olive oil
- Fleur de Sel
Preparing the dolphin fish tatar
Cut the dolphin into a rough tatar. Season with lemon peel, sesame, olive oil and Fleur de Sel.
Ingredients for the roast Jerusalem artichoke
- 2 small Jerusalem artichokes
- 1 tablespoon of olive oil
- ½ lemon, the peel grated off
- Salt, pepper
Preparing the roast Jerusalem artichoke
Wash the Jerusalem artichoke well. Cut into slices of the same size. Warm the olive oil in a pan, add the artichoke slices and brown lightly. Add the lemon peel and season with salt and pepper. Put the artichoke onto a baking tray covered with baking paper and cook on a hot air setting for 14 minutes at 185 °C.
Ingredients for the Cironé cream
- 40g of Cironé cheese (Swiss hard cheese), finely grated
- 25g of milk
- 25g of water
- 1 pinch of turmeric
- 1 egg, whisked
- Salt and pepper
Preparing the Cironé cream
Mix the grated Cironé with milk, water and turmeric and heat until the Cironé has dissolved. Stir in the egg then heat the mixture, stirring continuously, until it thickens then separates. Put into a bowl and leave to cool in the fridge. One it has cooled, mix heavily with an egg whisk and season with salt and pepper.
Ingredients for the Jerusalem
artichoke pickle
- 100g of white wine vinegar
- 70g of water
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 lemon, the peel grated off
- 1⁄2 teaspoon of turmeric powder
- 1 tablespoon of coriander sesame
- 2 tablespoon of sesame, roasted
- 1 Jerusalem artichoke
Preparing the Jerusalem artichoke pickle
Bring everything to the boil apart from the Jerusalem artichoke and leave to simmer for 10 minutes. Wash the artichoke well then slice finely using a mandolin. Sieve the pickle stock and pour over the artichoke leaves.
Serving
Use a ring to form a round-shaped tatar. Add 3 dabs of Cironé cream followed by the roast Jerusalem artichoke. Open the pickles and position. Possibly garnish with lemon zest.
Cooking level for the roast Jerusalem artichoke
With preheat
14 minutes | hot air setting at 185 °C